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ALBONDIGAS

SERVES 6 as part of a Tapas selection

Oh Espana!  Eating these whisks me back to my beloved Spain.  Fair enough I have taken a little liberty by using my delicious premium pork sausages, but turned into meatballs and cooked in a rich tomato sauce they are fabulous.  Serve with olives and almonds, and maybe some Manchego cheese and garlicky prawns for a great tapas spread.  Just add some cold white wine, friends and a balmy summer’s evening….

6 The Black Farmer Premium Pork Sausages

For the sauce:
2tbsp olive oil

3 cloves garlic, finely sliced
1 glass of red wine
1 tsp. smoked paprika – this does add fantastic flavour, but if you haven’t got any to hand don’t worry.
1 tin chopped tomatoes
1 tsp. fresh rosemary leaves, chopped
Salt and pepper
Chopped parsley for serving

Take the sausages out of the skins and divide each into 3 and roll into balls.

Heat the oil in a frying pan and gently fry the meatballs for about 10 minutes, moving them around so all sides get cooked.  Remove from the pan and keep warm.  Add the chopped garlic, give a quick stir to sizzle then add the wine.  Let the liquid bubble furiously for a few minutes to reduce, now add the chopped tomatoes, smoked paprika and rosemary.  Bubble away for around 10 minutes until thickened, then add the meatballs, spoon over the sauce and cook for a further 10 minutes. Give a good seasoning with the salt and pepper. Sprinkle over the parsley before serving and make sure you have some crusty bread to soak up the lovely, tomato-y juices. Buen provecho!