Sausage & chorizo goulash
I love cooking with paprika. It’s smoky flavourings help to enhance so many dishes and this has to be up there with the best of them. As ever it helps to use good sausages, I tend to use Toulouse or venison ones for this dish as they are bursting with flavour and really add depth to this tasty offering. Finished off with soured cream and chopped parsley and some warmed crusty bread, it’s difficult to go wrong with this.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 4 whole sausages sliced (£2.40)
- 100 grams chorizo sliced (£0.90)
- 10 grams Fresh parsley 2 teaspoons (£0.20)
- 26 ml Soured cream 2 tablespoon (£0.06)
- 5 grams Paprika teaspoon (£0.08)
- 10 ml olive oil 2 teaspoons (£0.05)
- 5 grams Black pepper teaspoon (£0.16)
- 10 grams Plain Flour 2 teaspoon (£0.01)
- 5 grams chilli powder teaspoon (£0.05)
- 1 stock cube Beef stock 200 ml (£0.13)
- 1 whole Red Pepper de-seeded & diced (£0.40)
- 1 cloves garlic peeled & minced (£0.03)
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Prep Time: 15
Cook Time: 35 minutes
- Fry the sausages and chorizio in the oil, until nicely browned, then remove from the pan.
- Add the onions & red pepper to the pan and saute until soft, then introduce the flour to make a roux.
- Introduce the stock folding the onion and pepper mix into it and then throw back in the sausages and chorizio.
- Place in oven covered at 175 degrees for 35 minutes.
- Remove from oven, stir in soured cream, season with salt & pepper, chopped parsley and serve.
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