Spiced Sausage and Chorizo Casserole with Sherry

Method

1. Preheat your oven to 375°F (350°F fan/gas 5). Heat the olive oil in a large, shallow oven-safe casserole dish over medium-high heat. Add the pork sausages and chorizo, and fry, turning them occasionally, until nicely browned on all sides. Remove the sausages and chorizo from the dish and set aside on a plate.
2. Add the chopped onion, sliced garlic, and padrón peppers to the same casserole dish with the rendered fat. Sauté over medium heat for about 8 minutes, or until the onions are softened and beginning to turn golden.
3. Pour in the dry sherry and let it bubble and reduce for a couple of minutes. Stir in the quince paste (or honey), chopped tomatoes, chicken stock, bay leaves, half of the chopped parsley, and the browned sausages and chorizo. Bring the mixture to a vigorous simmer, then cover the dish and transfer it to the preheated oven. Cook for 30 minutes. Remove the lid and continue to cook for another 10 minutes to allow the sauce to thicken.
4. Remove and discard the bay leaves from the casserole. Taste the sauce and season with salt and pepper as needed. Sprinkle the remaining fresh parsley over the top and serve hot with your preferred accompaniment, such as crusty bread, potatoes, or pasta.