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Arthur Pipkins Premium Chorizo Sausage with King Prawns

UK Sausage Week Recipe Idea: Arthur Pipkins Premium Chorizo Sausage with King Prawns

Created especially for UK Sausage Week:

Arthur Pipkins Premium Chorizo Sausage with King Prawns

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Serves 4

  • 6 Arthur Pipkins Premium Chorizo Sausages, cut in half lengthways but not all the way through
  • 16 king prawns
  • 1 onion
  • 10ml olive oil
  • 4 potatoes
  • 1 x 400g tinned tomatoes
  • 100ml best quality chicken stock
  • 1 tsp cayenne pepper/1 tsp paprika (bravas seasoning)
  • 1 fresh chilli or chilli flakes to taste


  1. Peel and cut the potatoes into 1 cm cubes.
  2. Parboil in salted water until just cooked, about 10 mins.
  3. Meanwhile, chop the onion and fry in olive oil.
  4. Add the bravas mix to the onion, stir in the stock and reduce until almost gone. Add the tomatoes and then the potatoes and cook until tender.
  5. Open out the chorizo sausages and grill so it stays flat – a skewer can help this.
  6. Pan fry the prawns in some butter and chilli until cooked.

To serve

Place the patatas bravas in a serving dish, add the sausage on top and then the prawns.

Serve with a crisp side salad.




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