Sausage, chorizo and sherry casserole

  • Portion size: Serves 4-6
  • Hands-on time 15 min, oven time 40 min
  • Difficulty: easy
Former head of food, delicious.

Casseroles are a reliable favourite and this one is a weeknight winner with a twist. It uses Spanish ingredients – chorizo, padrón peppers, and more than a nip of sherry – to make a casserole with class.

Alternatively, use chorizo in this quick, one-pot stew.

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Ingredients

  • 1 tbsp olive oil
  • 6 good-quality British outdoor-reared pork sausages
  • 4 cooking chorizo sausages
  • 1 large onion, chopped
  • 4 garlic cloves, sliced
  • 150g pack padrón peppers
  • 125ml dry sherry (we used fino)
  • 2 tbsp membrillo (quince paste) or honey
  • 400g chopped tomatoes
  • 250ml chicken stock
  • 2 bay leaves
  • Handful fresh flatleaf parsley, chopped
  • Crusty bread, potatoes or pasta to serve
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Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a large shallow hob-safe casserole over a medium-high heat, add the sausages and chorizo and fry, turning, to brown all over. Transfer to a plate.
  2. Add the onion, garlic and peppers to the oil left in the casserole, then fry over a medium heat for 8 minutes until softening and lightly golden.
  3. Add the sherry to the casserole, let it bubble for a couple of minutes, then stir in the membrillo/honey, tomatoes, stock, bay leaves, half the parsley and the sausages and chorizo. Bring to a fast simmer, then cover and transfer to the oven. Cook for 30 minutes, then remove the lid and cook for 10 minutes to reduce the sauce.
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  5. Remove and discard the bay leaves, then taste and season with salt and pepper. Sprinkle over the remaining parsley, then serve with your choice of carb.

Nutrition

  • 360kcals Calories
  • 24.2g fat (8.4g saturated) Fat
  • 25.4g protein Protein
  • 8.9g carbs (6.1g sugars) Carbs
  • 2.7g fibre Fibre
  • 2.1g salt Salt

Quick wins & tips

Easy swaps: If you’re not keen on chorizo, add a second pack of pork sausages and replace the padrón peppers with a sliced sweet red or yellow pepper.

Make Ahead

Make the casserole up to 2 days ahead. Cool, then cover and chill.

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