Chicharrones de Chiclana de la Frontera, Cádiz

butifarra sausages

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

sherry

🥗Healthier: white wine

💰Cheaper: cooking wine

White wine provides acidity similar to sherry.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often cheaper and adds crunch.

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced garlic and onion, sauté until translucent, about 3-4 minutes.

Stir in chopped bell peppers and carrots, cook until softened, about 5 minutes.

Add butifarra sausages to the skillet, browning on all sides, about 8-10 minutes.

Pour in sherry, scraping up any browned bits from the bottom of the skillet.

Add bay leaves, black pepper, and salt, stirring to combine.

Cover and simmer for 15-20 minutes until sausages are cooked through.

In a separate pot, boil diced potatoes until tender, about 10-12 minutes.

Drain potatoes and toss with olive oil, paprika, and cumin.

Serve butifarra with sautéed vegetables and potatoes on the side, garnished with fresh parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens