Find the spiciest sausages you can for this dish which also needs plenty of bread to mop up the juices.

Ingredients

• 500 grams chorizo sausages
• ½ cup currants
• ¾ cup dry Sherry
• ¾ cup good stock (beef or chicken)
• ½ cup toasted pinenuts
• 1-2 tblsp freshly chopped parsley
• To Accompany
• Sliced crusty bread

Method

1. Fry chorizo sausage gently in a little olive oil until golden and just cooked.
2. Cut chorizo sausages on the diagonal into ½ cm thick slices and place in a lidded frying pan with the currants, Sherry and stock.
3. Simmer gently for 10-15 minutes until the currants are plump and the chorizo well saturated with Sherry. Sprinkle over the pinenuts and parsley. Serve with crusty bread.