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Chorizo And Pinenuts In Sherry

  • 4
Chorizo And Pinenuts In Sherry

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


  • 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


  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.

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