Kartoffel with Chorizo2020-07-24
- Course: Dinner
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Kartoffel is German for potato and the recipe was described as an Austrian Goulash with potatoes and sausage… a bit like Stovies. So this was my attempt.
Disclaimer: Now Scottish “Stovies” means many different things to many people and has started many a war. My apologies to those who think that stovies is made with only This or That and is all “mooshed” together before it can be called Stovies. Our family tradition is that stoves potatoes are cooked to just about breaking point and comes with sliced square/Lorne sausage or mince, as handed down by Granny Law.
On this occasion, new potatoes, from next doors garden. Unpeeled and sliced about 1/4 inch
1 chicken stock cube
1 Spanish Chorizo, Wrapper/skin off and sliced.
1 onion, chopped
1 large spring onion, (next door garden), chopped
1/2 Red pepper, chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chilli powder
sprinkle of curry powder
Separately boil the sliced potatoes, stock cube and 1/2 teaspoon salt in a pot, until just on the point of breaking up. Drain and cover.
Fry off the sliced chorizo on each side, adding the chopped onion and red pepper to the pan and continue to fry.
When the onions and red pepper soften add in the potatoes, spices and chopped spring onion and continue to fry off for a couple of minutes to colour the potatoes.
The more I’ve made this one the more spices go in. It’s nice with a bit of a kick.
I’m sure the recipe would work well with other sausage meat or square sausage….. even chicken. And you can call it Kartoffel or whatever you like and nobody will get upset that you called it Stovies.