Chorizo with Grand Veneur Sauce
In episode 1 of “Around the World with Manu” I spent an afternoon in South West England with Lee Morton of Dorset Charcuterie. I helped Lee make his signature chorizo links, before using them to cook us this rustic version of chorizo in spicy-sweet grand veneur sauce for lunch.
Serves 4 – 6
- 8 venison and pork chorizo sausages, or sausages of your choice
- 20 g salted butter
- 2 large red onions, thinly sliced
- 1 tsp crushed black peppercorns
- 60 ml brandy
- 300 ml red wine
- 300 ml chicken stock
- 150 ml pure cream
- 1 – 2 Tbsp red currant jelly
- 3 Tbsp chopped chives
- Cook the sausages in an oiled skillet or on a barbeque for 8 – 10 minutes until golden and just cooked through.
- Meanwhile, melt the butter in a large cast iron frying pan over a medium high heat, add the onions and cook for a few minutes until translucent. Add the peppercorns then pour in the brandy and flambé by holding a lit match close to the surface of the liquid to ignite the alcohol.
- Once the flames have subsided add the red wine, reduce heat to low and to simmer to reduce by half. Pour in the stock and reduce by half again, then add the cream and reduce by a third. Stir through the jelly and chives and season with salt and pepper to taste.
- Add the cooked sausages and simmer over a medium low heat for 3 – 5 minutes to warm through. Serve with crusty bread or mashed potatoes.
Don’t miss all of my destination tips from my time in England!