Spanish Chorizo Sausage in Cider Recipe – Chorizo a la Sidra
Chorizo a la Sidra, or Chorizo Sausage in Cider is one of the most traditional tapas, which is very easy to prepare. Spanish chorizo sausage is tasty by itself, but is used as an ingredient in many Spanish tapas, stews, soups, and rice dishes. Fresh, or uncured chorizo is needed for this particular recipe.
The other main ingredient is Sidra, or “hard” apple cider, typical of the region of Asturias, Spain, and is slightly fizzy, low in alcohol. It is a popular drink all over Spain, especially in the summer months when a cold, refreshing glass of cider is welcome. However, warm Chorizo a la Sidra is served year-round.
- 2.2 lb or 8 Spanish chorizo sausages – fresh or semi-cured
- 1-2 cups (250-500 ml) Asturian cider or sidra
- 1 baguette
Important Note re Spanish Chorizo Sausage: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm sausage, even when fresh or semi-cured, whereas most Mexican chorizo is fresh and soft sausage, which does not stay solid when cut. Mexican and Caribbean chorizo sausage has completely different spices, so neither are good substitutes for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket.
Place a large, heavy bottom frying pan on medium heat and pour in the Spanish cider. Place chorizo sausages in the pan. (If still tied together, separate first.) Simmer uncovered for 15-20 minutesl Alcohol will evaporate and liquid will reduce.
Remove the chorizo sausages one at a time and cut into thick slices. Serve chorizo in the warm cider. Traditionally, this tapa is served in open clay dishes, as shown in the photo.Tags: apple, cider, Sausage, Spanish