A sausage is a sausage is a sausage. I think not.
Chorizo is a pork sausage with dried smoked red peppers and a dash of wine that is used in a variety of dishes of which paella is probably the best known. But chorizo is not simply an ingredient to jazz up a bland dish, it is a satisfying product with an impressive score on the versatility scale.
This sausage is usually thinly sliced, but I kept the salad rustic and used chunky bits of sweet potato and chorizo.
4 medium sweet potatoes, sliced in chunks with the skin on
1 red onion, quartered
6 baby marrows, julienne
1 teaspoon garlic
2 tablespoons honey
4 sprigs fresh rosemary
250 g chorizo, sliced in chunks
250 g couscous
- Arrange the sweet potatoes and onion in a dish. Add the garlic, honey and rosemary.
- Cover the dish with tinfoil and roast in a 180 degree oven for 40 minutes.
- Fry the chorizo and baby marrows in a splash of olive oil in a thick based pan.
- In a separate bowl mix the couscous with 250ml boiling water. When there is no more water add a dollop of butter.
- To assemble, place the couscous in a salad bowl followed by the sweet potatoes and onion, marrows and chorizo.
- Serve with a teaspoon or two cottage cheese.