Chorizo, Sherry and Sausage Casserole
- 1 tbsp olive oil
- 6 pork sausages
- 4 cooking chorizo sausages
- 1 chopped onion
- 4 sliced garlic cloves
- 150g padron peppers
- 125ml fino sherry
- 2 tbsp membrillo or quince marmalade
- 400g tin of chopped tomatoes
- 250ml chicken stock
- 2 bay leaves
- Handful of chopped parsley
- Crusty bread, to serve
- Preheat the oven to 190C. Heat the oil in a casserole over a medium heat, and fry the sausages and chorizo to brown all over. Transfer to a plate. Chuck the onion, peppers and garlic into the casserole, fry for 8 mins to soften, then pour in the sherry and bubble for a few mins.
- Stir in the membrillo, tomatoes, stock, bay leaves and half the parsley. Return the sausages to the pan, simmer and transfer to the oven. Cover and cook for 30 mins, then remove the lid and cook for 10 mins more to reduce. Remove the bay leaves, season well and sprinkle with the rest of the parsley. Serve with crusty bread.
40 mins
4 serving