Sausage and chorizo cassserole
By: Simon Rimmer From: Good Food Live
Printer friendly version
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 4
Simon Rimmer uses spicy Spanish chorizos, red wine and chick-peas to turn a humble casserole into a flavoursome delight
Related Videos
Ingredients
- 2 tbsp Olive oil
- 1 red Onion, sliced
- 2 clove Garlic, chopped
- 30g Paprika
- 250 g spicy chorizo sausages, coarsely chopped
- 2 tbsp Red wine
- 400g tinned chopped tomatoes
- 200ml chicken stock
- 1 large baking Potatoes, peeled and cut into 2.5cm cubes
- 225 g cooked pork Sausages
- 410g tinned Chickpeas, rinsed and drained
- 6 cherry tomatoes
- 2 good handfuls of chopped Parsley
To serve:
- cooked, buttered paella rice
- lemon wedges
Method
1. Heat the olive oil in a large saucepan, add the onion and garlic and cook for 2-3 minutes, until softened.2. Add the paprika and cook, stirring, for 2 minutes.
3. Add the chorizo and cook, stirring occasionally, for 4 minutes.
4. Add the red wine and continue cooking and stirring until reduced by half.
5. Add the canned tomatoes and stock and bring to the boil. Reduce to a simmer, then add the potato cubes, pork sausages and chick-peas and cook for a further 20 minutes. At the last minute, throw in the cherry tomatoes.
6. Transfer to serving plates and sprinkle with plenty of chopped parsley. Serve with the buttered paella rice and lemon wedges.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Tried the recipe yesterday. Great taste, even though I had to use barlotti beans as a substitute. Thanks.
This casserole is delicious, it's a real favourite of mine and it's fantastic with crusty bread.
ive cooked this dish twice now. and if you serve it on a platter with the rice it really has a wow factor. the smell is to die for