Chorizo a la sidra - chorizo with cider
Spanish chorizo sausage in apple cider or 'chorizo a la sidra' is a classic Spanish tapas recipe. The smoky and meaty pork sausages braised in fresh and natural apple cider is a perfect flavour combination.
- 1 pound (or 450 grams) chorizo sausage fresh or semi-cured
- 1¼ cups (or 300 ml) Asturian cider
- 2 bay leaves
With a sharp knife, make 3 small cuts in each chorizo sausage.
1 pound (or 450 grams) chorizo sausage
Place the chorizo sausages in a medium-sized pot and pour in the cider. Bring to the boil and leave to simmer for 15 to 20 minutes on low to medium heat. Allow the liquid to be reduced by half. The sausage will also release its reddish juices and mix in with the cider.
1 pound (or 450 grams) chorizo sausage, 1¼ cups (or 300 ml) Asturian cider, 2 bay leaves
Cut the cooked chorizo in 1 inch (or 2 cm) thick slices. Serve in a clay pot and pour the cooking juices over the sliced sausage.
Serve immediately with sliced french loaf or baguette