Sig's Pfeffertopf with Chorizo
Sig's Pfeffertopf with Chorizo

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, sig's pfeffertopf with chorizo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Now that we know how to make Chorizo, let's make an awesome breakfast using it!!! Chili putzen, längs aufschneiden, waschen und Kerne entfernen. Chorizo holds up well when simmered in flavorful liquid. Spanish pimientos y chorizo is a simple and easy tapa recipe that calls for green and yellow peppers, Spanish sausage, and garlic.

To get started with this recipe, we must first prepare a few ingredients. You can have sig's pfeffertopf with chorizo using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Pfeffertopf with Chorizo:
  1. Get 500 gr meat of choice
  2. Make ready 2-3 tablespoons butter
  3. Make ready 250 grams chorizo cubes
  4. Make ready 2 onions
  5. Make ready 4 cloves smoked garlic
  6. Take 4 small peppers (choice of colours)
  7. Take 4 sprigs fresh thyme
  8. Take 10 cherry tomatoes
  9. Get 10 plum cherry tomatoes
  10. Make ready 3 medium sized carrots, thinly sliced
  11. Make ready 2-3 good pinches if salt and pepper each
  12. Get 1 small glass good red wine (optional)
  13. Take 250 ml vegetable stock
  14. Get 1 tablespoon dried coriander
  15. Get 3-4 tablespoons cornflour
  16. Take 1 small glass cold water

Press firmly at the seam to seal, then place the chorizo roll, seam-side down,. Les Bugnes (French Donuts) Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, les bugnes (french donuts). It is one of my favorites.

Instructions to make Sig's Pfeffertopf with Chorizo:
  1. To the melted butter add the meat and brown it from all sides When browned add the chorizo cook gently through.
  2. Add tomatoes, chopped or thinly sliced garlic, sliced carrots and slicec onions, add wine if using simmer down, add your stock let simmer until meat is cooked and onions and carrots have softened. Add thyme.
  3. Add the stock and the coriander. Add the cornflour to a little water to pour into the stew to thicken, season and taste
  4. If you want you can add 1 tablespoon of sweet or smoked paprika for extra flavour, stir in well just before serving. Serve with a cold beer and some rustic bread, rice or pasta.

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