Authortapasonline
RatingDifficultyBeginner

Chistorra sausage with piquillo peppers - piquillo peppers normally come in tins, but if they are not available, you can substitute a red pepper, roasted and peeled.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 150 g Chistorra Sausagecut into approx. 4cm lengths
 1 Small Onion (or equivalent)finely chopped
 2 Cloves of Garlicchopped
 8 Pimientos del Piquillodrained and cut into strips
 4 Cherry Tomatoesquartered
 100ml Red Wine
 1 tbsp Olive Oil
 Pinch of Salt
1

Heat the oil in a frying pan and add the chistorra, onion, garlic, and salt and fry until the chistorra is beginning to brown and the onion is translucent.

2

Add the piquillo peppers and cherry tomatoes to the pan and continue cooking, stirring frequently until they have softened.

3

Add the red wine to the pan and cook, stirring continously until the wine has reduced and the consistency is correct.

CategoryCooking Method

Ingredients

 150 g Chistorra Sausagecut into approx. 4cm lengths
 1 Small Onion (or equivalent)finely chopped
 2 Cloves of Garlicchopped
 8 Pimientos del Piquillodrained and cut into strips
 4 Cherry Tomatoesquartered
 100ml Red Wine
 1 tbsp Olive Oil
 Pinch of Salt

Directions

1

Heat the oil in a frying pan and add the chistorra, onion, garlic, and salt and fry until the chistorra is beginning to brown and the onion is translucent.

2

Add the piquillo peppers and cherry tomatoes to the pan and continue cooking, stirring frequently until they have softened.

3

Add the red wine to the pan and cook, stirring continously until the wine has reduced and the consistency is correct.

Chistorra con Pimientos del Piquillo