Sausage and Chorizo Stew
Sausage and Chorizo Stew



  • 1 tbsp veg oil
  • Knob of butter
  • 700g beef sausage, chopped
  • 300g chorizo, chopped
  • 2 sliced onions
  • 1 chopped garlic clove
  • 2 tbsp plain flour
  • 1 tbsp smoked paprika
  • 2 red chillies, chopped
  • 1 red capsicum pepper, chopped
  • 200ml hot beef stock
  • 175ml soured cream (optional)
  • 1 tbsp chopped parsley
  • Rice, to serve
  • Preheat your oven to 150C. Heat up the oil and butter in a frying pan, then cook the sausage chunks for about 7 minutes, or until well browned. Remove the meat from the pan, then chuck in the onions and garlic, cook for a couple of minutes, then stir in the flour and cook for a few more minutes.
  • Add the chillies, paprika, and capsicum pepper, and stir well. Pour over the beef stock, return the meat to the pan, and simmer gently for 30 minutes. Remove the pan from the heat, stir in the cream and parsley, and serve with rice or bread.
1 hour
6 serving
This recipe pairs perfectly with the CVNE 'Crianza' Tempranillo 2016 from Rioja, Spain.

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