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Spicy Chorizo and Potato Mash with Chorizo Gravy - Image 1

Spicy Chorizo and Potato Mash with Chorizo Gravy

European cuisineBritish cuisineSpanish cuisine
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Spicy Chorizo and Potato Mash with Chorizo Gravy

Bangers and Mash

  1. Ground Beef Dishes >
  2. Bacon & Ham Dishes >
  3. Other Sauces & Condiments >
  4. Meat & Poultry Soups

Prep: 20 min • Cook: 30 min. This dish offers a vibrant, flavourful twist on the classic Bangers and Mash, substituting traditional sausages with spicy Spanish chorizo. The potatoes are mashed with a subtle hint of smoked paprika, creating a creamy base, and the whole dish is elevated by a rich, chorizo-infused gravy.

Preparation time
20 min
Cooking time
30 min
Total time
50 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Chorizo and Gravy

  • 7oz spanish chorizo(diced)
  • 1 pc onions(finely chopped)
  • 2 tbsp all-purpose flour
  • 16 7/8 fl oz chicken broth
  • 1 tbsp worcestershire sauce
  • salt(to taste)
  • black pepper(to taste)

Potato Mash

  • 2lb potatoes(peeled and quartered (e.g., Maris Piper or King Edward))
  • 2oz butter
  • 3 3/8 fl oz milk(warm)
  • 1 tsp smoked paprika

Instructions

Prepare the Potato Mash

  1. Place the peeled and quartered potatoes in a large saucepan, cover with cold salted water, and bring to the boil over high heat.
  2. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander and return them to the warm saucepan over low heat for about 1 minute to evaporate any excess moisture.
  4. Remove from heat. Add the butter, warm milk, and smoked paprika to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
  5. Keep warm while you prepare the gravy.

Make the Chorizo Gravy

  1. In a separate saucepan, sauté the diced chorizo over medium heat for about 5 minutes, until it releases its oils and becomes slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the chopped onions to the chorizo fat in the saucepan and cook for 5-7 minutes, or until softened and lightly golden.
  3. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously.
  5. Add the Worcestershire sauce and the reserved crispy chorizo back into the gravy. Simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency.
  6. Season the gravy with salt and pepper to taste.

Serve

  1. Spoon a generous portion of the smoky potato mash onto each plate.
  2. Ladle the hot chorizo gravy over the mash.
  3. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650 kcal185.7 kcal2,600 kcal
Protein25 g7.1 g100 g
Fat40 g11.4 g160 g
Carbs45 g12.9 g180 g

Tips

  • For an extra flavour boost, you can roast the potatoes with a little chorizo fat before mashing them.
  • Ensure your potatoes are completely dry after draining them to achieve the fluffiest mash possible.
  • Garnish with fresh chopped parsley or chives for a touch of colour and freshness.

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