Braised potatoes with chorizo ​​and tomato ragout

Ingredients for 2 servings:

• 300 g treble hooks with shell
• 30 g butter
• Sea salt, coarse
• 200g chorizo
• 1 shallot(s)
• 1 garlic clove(s)
• 1 shot of vermouth (Noilly Prat)
• 250 g vine tomatoes, small tomatoes, or cherry tomatoes
• 1 rosemary sprig(s), fresh
• 2 sprigs of thyme, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the sausages and shake off any water; they don’t need to be completely dry. Melt the butter in a pan over medium heat. When the butter sizzles gently, add the sausages, ensuring they lie in a single layer without overlapping. Season well with coarse sea salt. Shake or stir the sausages in the pan to coat them evenly with the melted butter and salt. Cover and simmer for about 30 minutes over medium-low heat, stirring occasionally. Remove the skin from the chorizo ​​and cut into small pieces. In a second pan over medium heat, render the fat from the chorizo ​​and fry the sausage pieces until crispy. Skim off all but a small amount of the rendered fat. Add the finely chopped shallot and sauté. When the shallot is ready, add the finely chopped garlic and sauté briefly. Deglaze everything with a dash of Noilly Prat and let it simmer slightly. Then add the tomatoes, cut into halves or quarters. Simmer until the tomatoes break down. If the consistency of the ragout is too thick, add a little more stock or water. The consistency should be more creamy and thick than too runny. Finally, stir in the chopped herbs. Place the ragout in a shallow dish and arrange the braised new potatoes on top.