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1 pound chorizo sausages
1/2 cup currants
3/4 cup dry sherry
3/4 cup good stock, beef or chicken
1/2 cup toasted pine nuts
1 to 2 tablespoons freshly chopped parsley
sliced crusty bread
Fry chorizo sausage gently in a little olive oil until golden and just cooked. Cut chorizo sausages on the diagonal into 1/4 inch thick slices and place in a lidded frying pan with the currants, sherry and stock. Simmer gently for 10 to 15 minutes until the currants are plump and the chorizo well saturated with sherry. Sprinkle over the pine nuts and parsley. Serve with crusty bread. Serves 4.
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