In the absence of chorizo (if you're watching your weight then possibly not for you together with sausages, and you can omit the bacon but you will lose some taste) I started with chopped, good quality, smoked bacon (Back's Deli sell Cheshire Smoke House cured streaky bacon - it lasts for weeks and tastes divine). The sausages I get from Foster's Butcher's - plain old pork sausages but very tasty and good fat and meat content. I grilled those first.
I chopped some celery, peppers, onions, carrots and chilli into very small pieces and made up some stock. I unfortunately don't have enough time to make my own stock regularly so I use the Knorr stock pots and for this I added half a Knorr pork cube - the latter has a nice smoky taste.
I chopped the sausages into three but you can leave them whole - sometimes I do.
Fry all the vegetables in some olive oil until softening and add the sausages. Add a tin of chopped tomatoes and about a pint of stock - enough to cover everything and a little bit more. Season with salt and pepper, add a teaspoon of pimenton (sweet smoked paprika to us mortals) and chuck a couple of bay leaves in.
I must have cooked it for about four hours last night, at the bottom of the oven whilst I was cooking my Sunday roast and then turned it down for a couple of hours to Gas 2. I cooked it this evening on Gas 3 to start, for about an hour and a half then took the lid off and whacked the oven up to Gas 6 to thicken it up.
Mr W made the best mash ever - no butter spared - and I added more butter than I should have to the cabbage. Mmmmmm, what an amazing miserable weather comfort food dish. I even tried very hard with my presentation tonight :P
I probably ran off 300-400 calories and ate about 1,200 but you win some you lose some. I don't feel an ounce of guilt :)
Colin was not impressed that he didn't get any. He is so badly done to, poor cat :(
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