Entree: Spain – Navarre – Chistorra con Patatas (Pan-fried Navarrese chistorra sausage served with golden sautéed potatoes)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 12 oz (340 g) chistorra sausage links
- 2 lb (900 g) waxy potatoes (Yukon Gold or red), peeled and cut into 1/2-inch (1 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) unsalted butter
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1 tsp (5 g) smoked paprika (pimentón de la Vera)
- 1/2 tsp (2.5 g) sweet paprika
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 4 large eggs, approx. 7 oz (200 g) total (optional, to serve)
Instructions
1. Place the cubed potatoes in a pot of salted water, bring to a boil and cook until just tender, 8–10 minutes; drain and let steam-dry for 5 minutes.
2. While potatoes cook, heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add chistorra links whole and cook, turning occasionally, until browned and crisp and cooked through, about 8–10 minutes; remove to a plate, slice into 1-inch (2.5 cm) pieces and reserve the rendered fat in the pan.
3. Add the remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 ml) butter to the skillet with the chistorra fat. When hot, add the sliced onion and cook until soft and golden, 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Increase heat to medium-high, add the par-cooked potatoes to the skillet and spread in a single layer. Let them brown without stirring for 3–4 minutes, then toss and continue to cook until all sides are golden and crisp, 6–8 more minutes.
5. Sprinkle smoked paprika, sweet paprika, salt, and pepper over the potatoes and onions, toss to combine. Add the sliced chistorra back to the pan and heat through for 1–2 minutes so flavors meld.
6. Taste and adjust seasoning, scatter chopped parsley on top. If using eggs, in a separate nonstick skillet fry 4 large eggs to desired doneness and serve them atop portions of chistorra con patatas.
