Cider Chorizo (Chorizo A La Sidra) – Tapas
If you follow Cooking To Entertain at all you’ll know how much of a fan of tapas I am. These little Spanish small plates are a great treat when you’re in Spain and going out for drinks, but they also are great at home. You can make a collection of tapas for a Spanish themed party, or just a tapas party in general with all your friends. This Cider Chorizo recipe is an Asturian classic, known as Chorizo a la Sidra, and is a popular tapa at many bars and restaurants. The best part about this recipe is it may be the easiest recipe I have on this site. Yes even easier than my last earlier post of Jamon Iberico, Mascarpone, and Bread.
One thing to note is that you have to use proper Spanish chorizo for this recipe as it is a cured spiced sausage. That means no Mexican or South American chorizo, as it definitely will not cook right. This is the same chorizo (literally part of the same sausage) that I used for my Chorizo and Egg Burrito!
Cider Chorizo Ingredients
250 grams Chorizo; Spanish style.
1 liter Apple Cider. I like to use a version with a high alcohol content as I think it brings more flavor. You’re gonna cook all the alcohol off anyways, so no need to worry about getting a buzz off these cider chorizo bites!
Cider Chorizo Instructions
1. Not that you really need instructions, but here you go. Cut the chorizo sausage into 2 cm/1 inch slices. Place in a saucepan with the apple cider and simmer for about 15 minutes. You don’t want to have it at a rolling boil, but you def want the liquid to be hot enough to render the sausage.
2. Plate and serve immediately.
As mentioned above I like to use a high alcohol cider when making my cider chorizo tapas, but you can even use non-alcoholic if you want. I’m sure the result will still be good.
Cider Chorizo (Chorizo A La Sidra) - Tapas
- 250 grams Chorizo Spanish style
- 1 liter Cider
- Not that you really need instructions, but here you go. Cut the chorizo sausage into 2 cm/1 inch slices. Place in a saucepan with the apple cider and simmer for about 15 minutes. You don't want to have it at a rolling boil, but you def want the liquid to be hot enough to render the sausage.
- Plate and serve immediately.