Sausage in red wine

Mark Sargeant shares a recipe for a classic Spanish tapas dish, here served with fluffy potato cakes
By Mark Sargeant
Sausage in red wine
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the potato cakes

  • 450 g floury potatoes
  • knob butter, plus extra for frying
  • 120 g plain flour
  • 1 tbsp olive oil

For the sausages

  • 2 tbsp olive oil
  • 1 banana shallot, sliced
  • 1 clove garlic, finely chopped
  • 300 g semi-dry cooking sausages, such as merguez or chorizo, cut diagonally into 2.5cm chunks
  • 2 fresh bay leaves
  • 200 ml red wine
  • 1 bunch flat-leaf parsley, roughly chopped

Method

1. For the potato cakes: cook the potatoes whole, with their skins on, in a pan of boiling water for 10-15 minutes or until tender. Drain well and set aside until cool enough to handle, then peel off their skins and mash with a knob of butter until smooth. Season to taste with salt and freshly ground black pepper.

2. Add the flour to the mashed potatoes bit by bit, mixing until it forms a soft dough (you may not need all of the flour, depending on how moist your potatoes are). Turn the potato dough out onto a floured work surface and roll out until about 2cm/1in thick. Cut out 5-6cm/2-2.5in rounds with a pastry cutter. Place the rounds onto a tray and chill in the fridge until ready to cook.

3. For the sausages: heat a frying pan until medium-hot, add the olive oil and fry the shallot and garlic for 2-3 minutes, or until softened. Add the sausages to the pan and fry for 1-2 minutes, or until they release their oils and become crisp.

4. Add the bay leaves and red wine to the pan and cook until the volume of wine has reduced to just enough to coat the sausages.

5. Meanwhile, in a separate pan heat the olive e oil and a knob of butter until melted. Cook the potato cakes for 2-3 minutes on each side, or until golden-brown, crisp and hot all the way through.

6. Serve the potato cakes alongside the sausages, garnished with chopped parsley.

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