Spanish Style Sausage Goulash

Low calorie, low carb and big on flavour, this sausage dish can be served on its own or with a light salad to make a filling dinner. This recipe serves two and comes in at around 500 calories per portion. If you want something more luxurious you can try the fully loaded version at the bottom. We love to have this when it's cold out, or when we are counting the calories but want something that feels indulgent.

My version is quite hot, and we sometimes even add more spice with Tabasco, but you can make a milder version by swapping the smoked paprika (where the heat is) for sweet instead. Sweet paprika is the kind normally found in supermarkets - usually simply labelled as paprika. If you don't have the smoked kind you can add a pinch of chilli flakes, or spice it up with Tabasco, but I would recommend trying to get hold of it as it adds a deep, smoky flavour.

You will need

  • 1 pack weight watchers sausages, cut into bite size chunks
  • 30g sliced chorizo, sliced into thin ribbons
  • 1 medium sized onion, chopped
  • 1 garlic clove, crushed
  • 1 dessertspoon plain flour
  • 1 x 400g tin of tomatoes - chopped or plum
  • 1 beef stock melt/cube
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • Olive oil
  • salt and pepper
  • Water (about 100ml - see step 4)
  • 100g reduced fat soured cream
I use my Le Creuset cast iron pan for this as it can go straight from the hob to the oven. If you don't have one of these types of pans you can use a medium saucepan with a lid on the hob. Use  medium heat with the lid on when the method says to transfer to the oven, and stir it every 10 minutes or so so it doesn't stick.


  1. Preheat the oven to 180 degrees (Celsius).
  2. Add the onions to the pan with a drizzle of oil over a medium heat and cook for about 5 minutes until they become soft. Adding a sprinkle of salt helps them sweat rather than crisp up.
  3. Then add in the chorizo and garlic to warm through for a minute or so. Next into the pan goes the sausages. Give a good stir in the yummy oils that are in the pan so far. As I am using low fat sausages they won’t brown much as if you are using normal sausages. This will seal them a bit so the meat has some chance to caramelise and add flavour. Normal sausages might stick a bit more so give the pan a good scrape every minute or so.
  4. After a few minutes when the sausages are a little browner, stir in a dessert spoon of plain flour. Let this cook for a minute than stir in the tomatoes. I refill the can to about a third full with water and tip this in to stop the sauce drying out.

  5. Next add the seasonings: a beef stock melt, the smoked and sweet paprika, salt and pepper.

  6. Give everything a good stir and bring to the boil. As soon as this happens put the lid on the pan and transfer it to the oven for about 50 minutes. Check on it and stir until it is dark, thick and rich.
  7. Serve in bowls with a dollop of soured cream in the middle.

Fully loaded version:
Use regular sausages, and 100g of cubed chorizo sausage instead, along with full fat soured cream.
Serve with crusty French bead for dipping, or mini roasted potatoes
I'm going making a delicious Spanish style sausage and tomato stew from @petitepassions blog #food #recipe

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