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Arabiki Sausage & Chorizo Pot au Feu

Such a deep flavour from the sausage, chorizo and bacon - mmmm!

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 2 Prep: 8 min Cook: 20 min

Ingredients

Arabiki sausages 8
Chorizo 10cm
Potatoes (medium) 4-5
Carrot (large) 1
Onion 1
Bacon rashers 2
Mushrooms (medium) 2-3
Radishes 10
Olive oil 1 tbsp
Chicken stock 700-1000ml
Thyme 2 tbsp
Rosemary 1 tsp
Eggs 2
Salt & pepper as required
Frozen green beans 3 handfuls

Method

1
Cut the potatoes and carrot to small bitesize pieces. Cut the mushrooms into half. Cut the onion in two and slice one half, roughly chop the other.
2
Put the olive oil in a large pan and heat on medium. Add the chopped bacon and fry. Add the sliced onions and fry.
3
When softened, add the carrots, potatoes and whole radishes and fry. Add half the stock and put the lid on to simmer.
4
After 10 minutes, add the Arabiki sausages (score crosses on the surface first), roughly chopped onion, mushrooms, thyme and rosemary and simmer for another 10 minutes.
5
Add the remaining stock and season with salt & pepper. Add the frozen green beans. Crack the eggs on top and put the lid on. Simmer for 3 minutes. It's ready.
6
Transfer to a deep soup bowl and serve with sliced baguette.

Tips & Note

You'll get lots of flavour from the 3 kinds of pork, so add simple stock. Thyme is a fantastic herb with this dish so try to use it. Instead of Arabiki, you could use frankfurter sausages.

Arabiki Sausage & Chorizo Pot au Feu

Such a deep flavour from the sausage, chorizo and bacon - mmmm!

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 2

Prep: 8 min

Cook: 20 min

Ingredients

Arabiki sausages 8
Chorizo 10cm
Potatoes (medium) 4-5
Carrot (large) 1
Onion 1
Bacon rashers 2
Mushrooms (medium) 2-3
Radishes 10
Olive oil 1 tbsp
Chicken stock 700-1000ml
Thyme 2 tbsp
Rosemary 1 tsp
Eggs 2
Salt & pepper as required
Frozen green beans 3 handfuls
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Arabiki Sausage & Chorizo Pot au Feu

Recipe ID :2166 Posted on 03 NOV 2016
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Serves 2

Prep 8min
Cook 20min
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Such a deep flavour from the sausage, chorizo and bacon - mmmm!

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Torajiro Kuruma
Recipe By
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Torajiro Kuruma
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Ingredients

Print Ingredients Email Ingredients
8
10cm
4-5
1
1
2
2-3
10
1 tbsp
700-1000ml
2 tbsp
1 tsp
2
as required
3 handfuls

Method

Prep
8min
Cook
20min
1
Cut the potatoes and carrot to small bitesize pieces. Cut the mushrooms into half. Cut the onion in two and slice one half, roughly chop the other.
2
Put the olive oil in a large pan and heat on medium. Add the chopped bacon and fry. Add the sliced onions and fry.
3
When softened, add the carrots, potatoes and whole radishes and fry. Add half the stock and put the lid on to simmer.
4
After 10 minutes, add the Arabiki sausages (score crosses on the surface first), roughly chopped onion, mushrooms, thyme and rosemary and simmer for another 10 minutes.
5
Add the remaining stock and season with salt & pepper. Add the frozen green beans. Crack the eggs on top and put the lid on. Simmer for 3 minutes. It's ready.
6
Transfer to a deep soup bowl and serve with sliced baguette.

Tips & Note

You'll get lots of flavour from the 3 kinds of pork, so add simple stock. Thyme is a fantastic herb with this dish so try to use it. Instead of Arabiki, you could use frankfurter sausages.

Category

France Japan Simmer Stew / Hot Pot Stir Fried Bacon Eggs Green Vegetables Mushrooms Potato Root Vegetables Salad Vegetables Sausage / Chorizo Autumn Dinner Home Party Winter

Related arabiki radish pot au feu olive oil rosemary thyme stock green beans
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