Catalan Pork Sausage with Mushrooms Spanish Recipe

Catalan Pork Sausage With Mushrooms Spanish Recipe

Ingredients

• 1 pound fresh butifarra (mild spanish pork sausage)
• ¼ pound chanterelles or other wild mushrooms
• 1 tablespoon spanish extra-virgin olive oil
• ½ onion, sliced
• ¼ cup moscatel or other sweet dessert wine
• 2 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons raisins
• 2 tablespoons pine nuts
• sea salt to taste
• 1 tablespoon chopped flat-leaf parsley

Method

1. Remove the sausage skins and cut the meat into 1-inch pieces
2. Slice the mushrooms in half or in quarters, depending on how large they are
3. The mushroom pieces should be about the same size so they cook evenly
4. Heat the olive oil in a large saute pan over medium-low heat
5. Add the sausage and brown on both sides, about 2 minutes
6. Using a slotted spoon or tongs, transfer the sausage to a plate
7. Add the onion to the pan and cook, stirring occasionally, until it is soft and golden brown, about 10 minutes
8. Pour in the Moscatel and reduce until the alcohol evaporates, about 30 seconds
9. Increase the heat to medium, add the mushrooms, thyme, and bay leaf, and cook for another 2 minutes
10. Return the sausage to the pan, mix in the raisins and pine nuts, and cook for 2 more minutes
11. Season to taste with salt and garnish with parsley

Full List of Sausage Recipes
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