Recipe: Homemade Chaurice Sausage, Chorizos in Wine, Catalan Recipe for Broad Beans (Habas a la Catalana), Tortilla de Patatas (Potato Omelette with Chorizos)

CHAURICE SAUSAGE

680g (1 1/2 lb) pork shoulder, lean, finely minced
340g (12 oz) pork back or belly fat
1 large onion, finely minced
3 tbsp fresh parsley, finely chopped
2 garlic cloves, finely minced
1 1/2 to 3 tsp paprika
1 1/2 tsp cayenne pepper
1 to 2 tsp chilli powder
1 to 2 tsp ground cumin
1 to 2 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf, crushed
4 metres (12 feet) sausage casings

Mix all of the ingredients (except casings) together thoroughly, making sure that the seasonings are evenly distributed.

Next fill the sausage cases, see: sausage making basics for advice on doing so.

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BASIC SAUSAGE (CHORIZO) RECIPE

Pierce each sausage and place in a frying pan in a half an inch of water, cover and steam for 15 minutes at a brisk boil.

Uncover, evaporate water, and brown in its own juices. (may have to add oil to brown).

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CHORIZOS IN WINE

Spanish Chorizos
about 1 cup red wine
2 or more garlic cloves, peeled and crushed
seasonings (specially parsley and cilantro or basil; also herbes de provence-1 tsp or so)

Fry the Chorizo in 1 inch slices (generous). You should use a CAZUELA or small skillet.

When they are half done add the other ingredients and cook until the liquid is reduced (use medium low heat for this last step.

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CATALAN RECIPE FOR BROAD BEANS (HABAS A LA CATALANA)

1 kg broad beans
1 onion, chopped
2 cloves garlic
mint
salt and pepper
olive oil
1 cup liquor
2 cups white wine
1/4 kilo bacon
3 chorizos (hard pork sausage)

Cook the shelled beans in salted water.

When beans are half done, empty out some water leaving enough for the beans to be covered.

Fry slightly the onion, garlic, mint, salt and pepper in olive oil.

Add the cup of liquor and the two glasses of white wine. Add the mixture to the beans.

Finally, stir in the thin sliced bacon and chorizo and let it cook on a high flame for 10 minutes.

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TORTILLA DE PATATAS
(POTATO OMELETTE WITH CHORIZOS)
Servings: 2
(repost of one of my postings)

2 potatoes, finely sliced
1 red bell pepper, cut in small pieces
1 small onion, sliced
1/2 lb Spanish chorizo slices
1/2 lb peeled, deveined and cooked shrimps (or lobster), chopped
4 eggs, well beaten

Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste in a non-stick skillet (I use my marvelous Circulon skillets).

Add chorizos, chopped shrimps or chopped lobster and beaten eggs. Cook the mixture uncovered and let it set at low heat.

Using a dish, cover the skillet, turn the omelette into the dish and then move it slowly (using a spatula) to the skillet again, from the dish.

You can either cover the skillet and continue cooking at low heat or finish this spectacular omelette in the oven (350 F).

Serve on platter with slices of tomatoes on top sprinkled with parsley or cilantro.

I usually add shredded Parmesan over it for the last moments of cooking. This makes a delicious light dinner, with a green salad with a Balsamic Dressing and a delicious Merlot.

Original Recipe from Penelope Casas