Spanish Sausage Recipe

Prepare and brown sausages

If using chorizo links, slice into 1/4" (6 mm) rounds. Heat a large heavy skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil. Add sliced chorizo in a single layer and cook 2–3 minutes per side until browned and it releases some oil. Transfer chorizo to a plate, leaving rendered fat in the pan. Add remaining 1 tablespoon olive oil, then add crumbled pork sausage. Cook, breaking up with a spoon, until no longer pink and lightly browned, about 5–6 minutes. Drain any excessive fat if necessary, but leave flavorful browned bits in the pan.

Reduce heat to medium. Add the diced onion to the pan with the sausage browned bits and sauté 4–5 minutes until softened and translucent. Add diced red and green bell peppers and continue to cook 4 minutes until peppers begin to soften. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to let the garlic burn.

Stir in tomato paste and cook 1 minute to deepen flavor. Pour in the white wine or chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes. Add the crushed tomatoes, smoked and sweet paprika, dried oregano, bay leaf, red pepper flakes (if using), salt, and black pepper. Stir to combine.

Return the browned chorizo to the pan, nestling pieces into the sauce. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer gently 15–20 minutes to let flavors meld and sauce thicken, stirring occasionally. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf.

Stir in chopped parsley just before serving. Squeeze a lemon wedge over the dish to brighten flavors and serve with crusty bread, rice, or boiled potatoes as desired.

Transfer the Spanish sausage and sauce to a shallow serving bowl or serve straight from the skillet. Garnish with additional parsley and serve with lemon wedges on the side for squeezing.