Chorizo with colcannon and paprika gravy
This is bangers and mash like you’ve never had before – fried chorizo sausages served in a creamy, herby sauce and with leek-flecked mashed potatoes.
Ingredients
For the colcannon
- 15²µ/½´Ç³ú butter
- 1 tbsp sunflower oil
- 1 medium leek, trimmed and sliced
- 400g/14oz ready-made mashed potatoes
- 3–4 tbsp milk
- pinch finely grated nutmeg
- salt and freshly ground black pepper
For the chorizo and gravy
- 2 tsp sunflower oil
- 2 cooking chorizo, around 50g/1¾oz each, halved lengthways
- 20²µ/¾´Ç³ú butter
- ½ medium onion, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp hot smoked paprika
- ½ chicken stock cube
- 100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider)
- 3 tbsp double cream
- 1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish
Method
To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm.
To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring.
Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste.
Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley.
