Patatas bravas with salchicha

Patatas bravas with salchicha

Cook 1 hr 5 mins
Serves 4

This dish takes its inspiration from a classic Spanish dish and combines smoky paprika with sherry glazed sausages.

Vegetarian Cumberland Sausages Find out more


1 pack Cauldron Cumberland Sausages
100ml dry sherry
500g peeled, sliced new potatoes
2 tbsp olive oil
1 large onion, finely sliced
½ red pepper, finely sliced
3 cloves of garlic, finely chopped
3 tsp smoked paprika
400g tin of chopped tomatoes
1 stock cube dissolved in 100ml of boiling water
1/2 tsp salt
1/2 tsp coarsely ground black pepper
Large bunch of fresh parsley, finely chopped


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Prepare a glaze for the sausages by heating the sherry in pan over a medium-high heat until the volume has reduced by half. Place the sausages on a lightly greased baking tray and pour the glaze over. Cook in the oven for 15 minutes.
  3. Boil the potatoes in lightly salted water for 10 minutes. Drain and keep to one side.
  4. Gently fry the onion in the olive oil for 5 minutes or until soft. Add the red pepper and fry for a further 2- 3 minutes. Stir in the garlic and smoked paprika and cook for 2 minutes more.
  5. Stir in the tomatoes, vegetable stock, salt, pepper and half of the parsley.
  6. When the sausages are cooked, remove from the oven and allow to cool slightly then slice each sausage into approximately 5 pieces. Layer the sausage, potato and tomato mix in an oven proof casserole dish and bake for 15-20 minutes. Sprinkle with the remaining parsley.
  7. Alternatively, this dish can be made into individual rounds or stacks using a dariole mould.