- 150g chorizo
- 1 clove of garlic chopped
- 1 red chilli chopped
- 1 red onion
- 150g Black pudding
- 1 medium red onion
- 1 handful of fresh basil
- 150ml of red wine
- 2-3 tbsp sour cream
- 1 handful of coriander leaf
Chorizo with black pudding | British charcuterie recipe
Chorizo with black pudding | British charcuterie recipe
Black pudding gives extra richness to this warming and spicy supper dish, Spanish-inspired but with a British twist.
Look out for delicious chorizo, black pudding and other tasty British charcuterie in your local independent deli or farm shop.
Thanks to chef Peter Sidwell of Simply Good Food TV for creating this recipe especially for the Guild of Fine Food and its charcuterie sponsors and friends:
The Bath Pig: www.thebathpig.com/
Bizerba: www.bizerba.com/en_gb/home/
Cornish Charcuterie: theartisanfoodvillage.com/collections/cornish-charcuterie
Deli Farm Charcuterie: www.delifarmcharcuterie.co.uk/
Great Glen Charcuterie: www.greatglencharcuterie.com/
Harvey & Brockless: www.harveyandbrockless.co.uk/
Negroni: www.negroni.com/en
Patchwork Paté: www.patchwork-pate.co.uk/
Suffolk Salami: www.suffolksalami.co.uk/
Woodall’s: www.woodallscharcuterie.co.uk/
Ingredients
Method
Dice the chorizo into 1cm slices and place in a preheated pan.
Pour in a drizzle of olive oil.
Add the garlic and chilli to the pan.
Add a chopped red onion.
Chop the black pudding into chunks and add to the pan to help richen and thicken as it cooks.
Chop the tomatoes and place in the pan too.
Add chopped basil and pour into the red wine.
Simmer for 20 minutes until the sauce thickens
Serve with sour cream, fresh coriander and crusty bread.
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