Nancy and I invented this recipe several years ago on a Sunday night at Pender Harbour. At the last minute we had decided to not go back to reality, but to stay one more night in paradise. We checked out the fridge and there was really nothing to work with, so we headed into the village and the IGA had closed. So we went over to Oak Tree market to my favourite butcher. They had some wonderful home made chirozo sausages and really nice local new potatoes.
So this weekend on Sunday night Nancy and I were hankering after some potatoes and sausages.
5 really good chorizo sausages (or 2 large ones)
Bag of little potatoes (if they have fresh local new ones so much the better but it is January)
1 bunch of green onion sliced
2 tablespoons of olive oil
1/4 cup of white wine vinegar
Put the potatoes on to boil in a salted water. Cook until they are cooked through, drain and set aside.
Slice the sausages into chunks and fry in a non stick pan with the olive oil.
When the sausages are crunchy and golden and cooked through add the green onion stir through and add the potatoes. Stir all together, and add the vinegar and toss together.
Serve warm with what ever you can find in the fridge, hopefully something green and a nice glass wine to toast the great weekend.
And it was a great weekend, till next year.
So this weekend on Sunday night Nancy and I were hankering after some potatoes and sausages.
5 really good chorizo sausages (or 2 large ones)
Bag of little potatoes (if they have fresh local new ones so much the better but it is January)
1 bunch of green onion sliced
2 tablespoons of olive oil
1/4 cup of white wine vinegar
Put the potatoes on to boil in a salted water. Cook until they are cooked through, drain and set aside.
Slice the sausages into chunks and fry in a non stick pan with the olive oil.
Serve warm with what ever you can find in the fridge, hopefully something green and a nice glass wine to toast the great weekend.
And it was a great weekend, till next year.
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