11ž2 potatoes, peeled and cubed
1 tbsp vegetable oil
6 villagers spicy sausages cut into chunks (ie: Spicy Sicillian,
Madra Gras, Mexican Chorizo)
2 flat mushrooms, sliced
1 large handful of roughly chopped parsley
1 tbsp worcestershire sauce
200ml/71ž4fl oz beef stock
1 handful of roughly chopped chives
1. Cook the potatoes in boiling salted water until soft and
2. Heat the oil in a wok or large frying pan and sauté
the sausage chunks with the mushroom and a pinch of salt and
pepper for 6-8 minutes.
3. Add the parsley, cooked potato, worcestershire sauce and
stock and simmer for 4-5 minutes or until stock has reduced
and thickened. Season to taste.
4. Stir in the chives and serve at once.