There are two divine sausages available where I live. One is a morcilla, which is a small black pudding often flavoured with onion, and the other is a chorizo, a spicy, pure pork sausage. This recipe is a perfect example of Hispano-Arab cuisine. It’s a gutsy dish, makes you fart and is full of cholesterol - it’s certainly one of my favourites!
The basics of the dish, per person, are one small black pudding, one small chorizo, one thin sliver of belly of pork and one boiled potato.
Boil the potatoes in their skins until they are almost cooked but still, as they say in foodie circles, al dente. Drain, return them to the hot saucepan, sprinkle with sea salt, then put the lid on and allow them to cool naturally. When they are cool, peel off the skins and put the potatoes to one side.
Put some olive oil in a large pan, prick the black puddings and chorizo and gently fry them in the oil. Once these have started cooking, add the belly of pork and cook on both sides until very slightly crisp. By this time the pan will contain a lot of red oil that has come out of the chorizo. Remove the sausages and pork from the pan and place in an ovenproof serving dish. Add the potatoes to the dish.
Now, in the oil left in the pan, fry the onions and garlic until they are completely cooked. Stir the ground almonds into the oil and cook for a few minutes. Now stir in about 150ml/% pint water, add the parsley, bay leaf and thyme, season with salt and pepper and cook until you have a smooth sauce. Add a little more water if necessary. Pour this over the sausages and potatoes, pop into a hot oven to reheat, then serve.
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