Goan-inspired chorizo, sausage & potato one pot

Name: Goan-inspired chorizo, sausage & potato one pot
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1½ tsp cumin seeds; 4 whole cloves; 5 cm piece cinnamon; 240 g Spanish chorizo ring; 3 tbsp oil; 400 g pack Waitrose Duchy Organic 6 Free Range British Pork Sausages; 1 large onion, peeled and finely chopped; 6 clove/s garlic, peeled and minced; 2½ cm piece ginger, peeled and minced; 300 g classic vine tomatoes, roughly chopped; 2 tsp Cooks’ Ingredients Deggi Mirch Spice Blend; 200 g baby new potatoes, halved; 1 tbsp cider vinegar; Bread rolls, warmed, to serve

Goan choris sausages are sparky little things that are great curried with the jeerem meerem spice blend of cumin seeds, cloves, cinnamon and black peppercorns. Mallika Basu has taken inspiration from both for this vibrant dish, using more readily available ingredients.

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Serves6
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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1½ tsp cumin seeds
4 whole cloves
5 cm piece cinnamon
240g Spanish chorizo ring
3 tbsp oil
400g pack Waitrose Duchy Organic 6 Free Range British Pork Sausages
1 large onion, peeled and finely chopped
6 clove/s garlic, peeled and minced
2½ cm piece ginger, peeled and minced
300g classic vine tomatoes, roughly chopped
2 tsp Cooks’ Ingredients Deggi Mirch Spice Blend
200g baby new potatoes, halved
1 tbsp cider vinegar
Bread rolls, warmed, to serve

Lightly toast the cumin, cloves and cinnamon in a small pan, then grind to a smooth powder when cool. Remove the chorizo skin and cut the ring into cubes.
In a large ovenproof sauté pan, warm 1 tbsp oil over a medium-high heat and seal the sausages and chorizo for 5 minutes. Remove to a plate.
Add the remaining oil to the pan and, when hot, add the onion, garlic and ginger and cook for 7 minutes, or until softened. Toss in the tomatoes and cook until soft for 5 minutes more, stirring through the ground spices and deggi mirch as they cook.
Preheat the oven to 200ºC, gas mark 6. Mix in the potatoes with about 125ml hot water and cook for a few minutes. Arrange the sausages in the pan, then add ½ cup hot water and cook, uncovered, in the oven for 10 minutes.
Flip the sausages and mix in the chorizo, giving the potatoes a stir to help them soften evenly. Cook for 20 minutes more, adding another ½ cup hot water or more, depending on how much curry you’d like. The sausages should be cooked through, with no pink meat and juices that run clear.
Add some salt and freshly ground black pepper, then mix in the vinegar. Serve with the bread rolls for dunking into the curry.

Cook’s tip

Coconut vinegar would normally be used for this style of recipe, but it’s hard to find. Any fruit-based vinegar works well as an alternative. The spice mix can be ground using a pestle and mortar. I also have a spice mill and a coffee grinder that I use for spices.

Typical values per serving (excluding bread rolls) when made using specific products in recipe