Description
Traditionally a breakfast sausage. Fry the Chistorra then remove the sausage and fry an egg in the paprika oil that is left from the sausages. The Spanish like a frilly sausage. If you do turn the heat right up. Serve with lovely sourdough toast and don’t leave any oil in the pan.
Sarah likes to add these to potato salad in the deli. Again don’t waste the oil, use to flavour the dressing.
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