1 pound Mulay’s Chorizo
1/2 cup currants
3/4 cup dry sherry
3/4 cup good stock, beef or chicken
1/2 cup toasted pine nuts
1 to 2 tablespoons freshly chopped parsley
sliced crusty bread
Cook chorizo until just cooked and coarsely crumble. Add currants, sherry and stock. Simmer covered for 10 to 15 minutes until the currants are plump and the chorizo well saturated with sherry. Sprinkle the pine nuts and parsley over mixture. Serve with crusty bread. Serves 8.