Chorizo Links, Sweet Tater & Apple

A Message from the Chef:

If you don't have a cast iron skillet go out and get one quick and don't tell anyone you had to. Now with this staple piece of kitchen equipment handy you are ready to make a chorizo, tater, and apple skillet dish. From the parts where I was reared, rural East Texas, pork and sweet potatoes were like pockets on shirts, hands in gloves, gates on hinges, mule to a plow, a lid on a canner they fit without being told to. Nothing is any more Spanish than the Iberico pig and the Spanish paprika that went into this recipe of pork that we made into links and sliced into pieces to be wed to the tater chunks and apple slices. The sweet mellows the heat. Friends this combo is so good it'll make you bite your fork.

What You're Gonna Need:

  • 2 medium sweet potatoes, cut into 1/2-inch cubes

  • 1 medium sweet onion, cut into small wedges

  • 2 tablespoons olive oil

  • tablespoon brown sugar

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cinnamon

  • 2 small apples, cut into wedges and halved

  • 1 package (1 lb.) Spanish Chorizo sausage links, cut in 1/2 inch pieces

How to Make It:

  • Preheat oven to 425°. Place sweet potatoes and onion in a cast iron skillet or a shallow baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat.

  • Bake for 15 minutes.

  • Gently stir in apples; top with sausage pieces

  • Bake 20 minutes longer, stirring once. Check sausages. If needed, bake a little longer until a thermometer inserted in sausage reads at least 160°.

How to Use It:

Pairs well with Honey Apple Butter, Carnival Cherry Apple Butter, Incredible Pear Butter