Chorizo sausage pan-fry

Name: Chorizo sausage pan-fry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp. vegetable oil; 1 onion, sliced; 450 g (1lb) potatoes, scrubbed and cubed; 2 garlic cloves, crushed; 3 x 110 g packs chorizo sausage, skinned and cut into chunky slices; 2 x 400 g can chopped tomatoes in rich tomato juice; 2 tbsp. freshly chopped flat-leafed parsley (optional)

This chorizo recipe is a hearty dish made with Spanish cured sausage and potatoes.

By The GH Kitchen TeamPublished: 10 June 2002

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Yields:

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Ingredients

2 Tbsp. vegetable oil
1 onion, sliced
450 g (1lb) potatoes, scrubbed and cubed
2 garlic cloves, crushed
3 x 110 g packs chorizo sausage, skinned and cut into chunky slices
2 x 400 g can chopped tomatoes in rich tomato juice
2 Tbsp. freshly chopped flat-leafed parsley (optional)

Directions

1. Step 1
  Heat the oil in the large frying pan or wok. Add the onion and fry over a medium heat, stirring occasionally, for 5min or until golden.
2. Step 2
  Add the potatoes and continue to fry for 15min until golden. Keep moving them around to stop them sticking.
3. Step 3
  Add the garlic and chorizo and fry for a further 5min to colour the sausage.
4. Step 4
  Add the tomatoes along with 100ml (3½fl oz) water. Stir well to combine, increase the heat and wait until the liquid starts to boil. Then turn the heat down, partly cover with the lid and simmer for 20min, stirring occasionally, until the potatoes are cooked and the sauce has reduced and thickened a little.
5. Step 5
  Stir in the parsley (if using) and serve immediately.
  
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Per Serving:

Calories: 350
Total carbs: 31 g
Total fat: 20 g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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