This is a great Spanish influenced meal. It’s also great because the whole meal ends up in one pan. Saving you washing up and farting about with loads to remember. Be sure to get good quality sausages as it’ll make the difference. This will serve 2.
4 good quality thick pork sausages
3 tablespoons olive oil
1 chorizo sausage (diced)
1 onion (sliced)
2 cloves garlic
150g green beans (trimmed)
3 medium potatoes (1cm slices)
1 teaspoon salt
1 teaspoon smoked paprika (Spanish)
1/2 cup white wine
1 cup beef stock
1 tablespoon sour cream
1 tablespoon fresh thyme (chopped)
2 tablespoons fresh flat-leaf parsley (chopped)
In a large frying pan or sauce pan (which has a lid) heat the oil over a moderate heat. Add the pork sausages and fry for about 5-6 minutes until nicely browned on all sides. Remove them and set aside. Add the onions and salt to the pan and reduce to low/moderate. Gently fry the onions for 6-8 minutes until soft and golden. Add the chorizo and garlic and fry for 1 minute. Add the paprika, pepper, 1/2 the parsley and 1/2 the thyme and stir well. Turn up the heat to high and then pour in the wine, let it sizzle and burn off the alcohol then pour in the beef stock and stir well, when the sauce boils, reduce the heat to low and put on the lid, simmer for 5 minutes then take off the lid, stir in the sliced potatoes and place the sausages on top. Pop the lid back on a simmer gently for a further 10-12 minutes. Gently stir in the beans and dot the top of with the sour cream. Place the lid back on and simmer for 5-10 minutes until the potatoes are tender. Sprinkle over the remaining herbs and serve.
Serve with crusty bread.