Entree: Spain – Navarre – Chistorra con Patatas (Pan-fried Navarrese chistorra sausage served with golden sautéed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

12 oz (340 g) chistorra sausage links; use pork chistorra as the selected example. (estimated edible portion: 340 g)
2 lb (900 g) waxy potatoes (Yukon Gold selected), 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, adjusted 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 them steam-dry for 5 minutes.
2. While the potatoes cook, heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the chistorra links and cook, turning occasionally, until browned and cooked through, about 8–10 minutes. Transfer to a plate, reserving the rendered fat in the skillet. Slice the sausage into 1-inch (2.5 cm) pieces.
3. Add the remaining 2 tbsp (30 ml) olive oil and the butter to the skillet. Once hot, add the onion and cook until soft and golden, 6–8 minutes. Stir in the garlic and cook for about 30 seconds, until fragrant.
4. Increase the heat to medium-high. Add the par-cooked potatoes and spread them in a single layer. Leave undisturbed for 3–4 minutes to brown, then toss and continue cooking for 6–8 minutes, until golden and crisp on all sides.
5. Sprinkle the smoked paprika, sweet paprika, salt, and black pepper over the potatoes and onions, then toss to combine. Return the sliced chistorra to the skillet and cook for 1–2 minutes, until heated through.
6. Taste and adjust the seasoning. Scatter the chopped parsley over the dish.
7. If using eggs, fry them in a separate nonstick skillet to your preferred doneness. Serve the eggs atop portions of chistorra con patatas.