Spicy Portuguese Potato and Chouriso Stew

Spicy Portuguese Potato and Chouriso Stew

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The heat from the crushed chillies and the spicy sausage are absorbed by the potatoes making for a real comfort food dish!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time30 minutes


  • 800 g Potatoes, peeled and cut into small cubes
  • 15 ml Olive Oil
  • 1 Onion, sliced
  • 150 g Chourico Sausage, chopped
  • 100 g Button Mushrooms, sliced
  • 50 g Black Olives, pitted
  • 1 Tin Tomatoes, peeled and cut into small cubes
  • 5 ml Robertsons Crushed Chillies
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 400 ml Water
  • 10 ml Robertsons Parsley


  • Place chopped potatoes into a pot, cover with salted water and bring to the boil.
  • Boil until softened – this should take no more than 12 minutes, then drain and set aside.
  • Heat olive oil in a pan and fry onion and chouriço sausage for about 5 minutes.
  • Add the mushrooms and olives and sauté until the mushrooms are starting to soften.
  • Add the tinned tomatoes and stir in the Robertsons Crushed Chilli and the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. Add water to the pan and allow to simmer for 10 minutes so that the sauce can thicken, stirring occasionally.
  • Add the cooked and drained potatoes, stir well to combine all the ingredients and allow simmering for 5 minutes so that the potatoes can absorb all the flavours.
  • Finish by stirring in the Robertsons Parsley and serve with rice.