Pork and wild boar sausages

This is an example of what I think of as effortless cooking. All I had to do was chop up some red onions, garlic and red peppers, put them in a hob- and oven-proof dish (I used my favourite cazuela) season them with salt and pepper and sauté them in olive oil until they were beginning to soften, before placing some pork and wild boar sausages on top and baking the whole thing in the oven, pre-heated to 180C. It took about 45 minutes to cook. I did turn the sausages once, so that they coloured on both sides. Toward the end of the cooking time I mixed the contents around, so that the sausages were a bit submerged in the vegetables, to stop them drying out.

Then, before serving I sprinkled the whole dish with some chopped parsley.

You could do this with any kind of sausage, fresh chorizo would be good, or a mixture of chorizo and morcilla (Spanish black pudding), or a whole coiled Italian pork and fennel sausage. The possibilities are wide. You could also use a mixture of red and yellow peppers or maybe add some other vegetables. Aubergines would work quite well and I think that some drained and rinsed tinned white cannellini beans would be a nice addition too.

You don’t need to make it too complicated. You want hearty, simple and tasty, with a minimum of work. Crusty bread is a good idea, to mop up the lovely savoury juices and mustard seems pretty essential to me.


2 thoughts on “Pork and wild boar sausages

  1. Hi, we like you recipes. We haven’t heard of a cazuela but it looks like the sort of dish we would find useful. Are there different types? is there anything we need to be aware of when buying one?

    • Thanks for the compliment! Cazuelas are Spanish, as the name suggests. They are made from fire-proof clay and can be used on the hob and in the oven. You can get them in a range of sizes. Mine came from Kitchens of Bristol. Here is their website https://www.kitchenscookshop.co.uk/cookware/world-cookware which hopefully will take you to the earthenware dishes.

      The important thing is never heat them up completely empty. Put oil and something you are going to cook, onions maybe, in and then put on the gas and keep the flame quite low. Also, when they are hot, never add a cold liquid. Always make sure that whatever liquid you are adding has been warmed up.

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