Chorizo and New Potato Stew
 
an easy one pot meal for a cold night. the taste will improve if it is 
kept for a day and it is surprisingly good eaten warm. i use both fresh 
and dried chorizo (a spicy spanish sausage) because most of the fresh 
chorizo we can buy are poor imitations of the real thing. decent dried 
chorizo will add authenticity and depth of flavour. 
 
450 fresh chorizo sliced into 3 cm chunks
100 of dried chorizo, peeled and sliced into thick coins
750 new potatoes scrubbed and halved
large  can of chopped tomatoes and juice
glass  of red wine (150 ml)
1 large  onion, chopped
  salt and black pepper
pinch  of sweet paprika
 
soften the onions in a large flame proof casserole for 5 minutes add the 
fresh chorizo and brown for 10 minutes once the sausages are brown, add 
the dried chorizo add the potatoes, red wine and tomatoes stir; bring to a 
simmer and season with salt, pepper and paprika cover the casserole and 
transfer to a low oven (150 c, gas mark 2) for about 1 hour check the 
seasoning and serve with garlic bread 
 
this recipe is one of over 50 recipes included in 
http://www.sausagelinks.co.uk 
 
sausagelinks is a uk based site which aims to cover nearly everything 
about sausages. it has a directory of producers, recipes, how to make and 
cook sausages, news (with special offers and a diary of food events) plus 
sausage facts with information about farming, health, rare breed pigs, 
different sausage varieties and sausage competitions. 
 
david 
 
 
-- 
(ID: 8915) Mirror: rec.food.recipes: Sat, Jan 31, 2004


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