Spanish sausage stew

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 17
Servings 4
Time 20 minutes


  • 100
    streaky bacon, sliced
  • 40
    olive oil
  • 1
    onion, diced
  • 1
    carrot, sliced
  • 2
    celery stalks, sliced
  • 2
    garlic cloves, crushed
  • 5
    crushed dried chillies (or more to taste)
  • 10
    cumin seeds, toasted and ground
  • 410
    tomatoes, chopped
  • 1
    bay leaf
  • 500
    potatoes, peeled and chunked
  • 1
    chorizo sausage
  • 450
    pork sausage
  • 125
    black pudding
  • 200
    chickpeas, cooked
  • 250
    green beans, blanched and quartered
  • flat leaf parsley, to garnish


1 hour
Fry the bacon in half the oil. Add the onion, carrot, celery, garlic and chilli and cook for 5 minutes until the onion is transparent. Stir in the cumin and cook for 1 minute. Add the tomatoes and their juice with the bay leaf. Season, to taste and cover with water. Bring to the boil and simmer for 20 minutes. Add the potatoes and cook until just tender. Add the whole chorizo and cook for 10 minutes. Remove to cool. Meanwhile, brush the pork sausage and black pudding with remaining oil and roast for 15 minutes, turning once. Slice all the sausages into bite-sized pieces. Scoop out one quarter of the potatoes and mash. Return to the pan, together with the chickpeas, sausage and beans. Simmer for 5 minutes. Ladle into bowls, top with remaining oil and scatter with parsley.

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