Braised chorizo sausages and vegetables in harissa sauce

This is one of those super-easy to make one-pot suppers that takes very little time to prepare, cooks in about an hour in the oven, and tastes totally delicious. I buy my chorizo sausages from my butcher, David Hubbard, although I’ve also used Unearthed or own brand chorizo sausages from Sainsbury’s or Waitrose with equally good results. The braised sausages go beautifully with the vegetables in this delicious spicy tomato and harissa sauce – I like to save my potatoes until the end and mash them into the sauce. Good with a robust glass of red. Cheers!

Braised chorizo sausages

Serves 4

  • 8 chorizo sausages
  • 3 tablespoons of light olive oil
  • 1 x 400g tin chopped tomatoes
  • 85g of rose harissa (I use the Belazu brand 170g jar) 
  • 1 medium onion, peeled and sliced 
  • 1 large courgette, chopped lengthwise and cut into 2cm chunks
  • 3 cloves of garlic, chopped
  • 1 stick of celery, string removed, chopped into chunks plus a sprig of chopped celery leaf
  • 3 carrots, peeled and cut on the diagonal into 2 cm chunks
  • 4 medium potatoes, peeled and quartered
  • 1 teaspoon of red wine or sherry vinegar
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • Salt and pepper to season

To make…

  • Preheat the oven to 180°C
  • Prep all the vegetables. This is a rustic dish so keep the vegetables nice and chunky and of a similar size.
  • In a shallow oven-proof casserole dish, heat the oil on the hob and add the onions and sausages. Brown the sausages and onions together for a few minutes. Take the sausages out of the pan and put them to one side.
  • Add the celery, garlic, courgettes and carrots and sauté them with the onion for a few minutes.
  • Add the tomatoes, harissa, oregano, paprika, vinegar and seasoning. Stir and add a little water.
  • Tuck the sausages and the potatoes in amongst  the vegetables – top up with a little water so the sauce is level with but not totally covering everything.
  • Cover and braise in the oven for an hour.
  • Remove from the oven, just check that all the vegetables are cooked through with the tip of a knife. The sauce should be thick and spicy, the sausages and vegetables tender. spoon off any excess oil and adjust the seasoning if needed.
  • Serve on warm plates to the sound of contented gasps of appreciation.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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