Spanish · Dinner
Spicy Sausage in Cider
Sliced pork sausage simmered with onion, garlic and smoked paprika in dry Spanish cider until the liquid reduces to a glossy, faintly sweet-tart sauce. Served hot in its cooking juices as a tapas plate with crusty bread for mopping, spiked with a touch of chili for warmth.
$4
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
545Calories
23.8gProtein
36.5gFat
34.2gCarbs
4.8gSugar
2.6gFiber
1289mgSodium
108mgChol
13.1gSat Fat
535mgPotassium
62mgCalcium
3.2mgIron
1.9mcgVitamin B12
6.8mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the chorizo into 1/2-inch rounds and thinly slice the garlic. Measure the cider and have all ingredients ready beside the stove.
2
Sear
Warm the oil in a small skillet over medium-high heat. Cook the onion and garlic for 2 to 3 minutes until translucent, then add the chorizo rounds and cook for 3 to 4 minutes until edges brown and paprika-red oil renders out.
3
Simmer
Pour the cider into the skillet, scraping up browned bits, then stir in the paprika, bay leaf and chili flakes. Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes until the cider reduces by half and coats the sausage in a glossy sauce.
4
Plate
Discard the bay leaf, spoon the chorizo and sauce into a warmed dish, scatter with parsley and serve immediately with the crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g Spanish chorizo sausage
- 2/3 cup160ml dry Spanish cider
- 4 tbsp4 tbsp onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 22 small bay leaf
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch chili flakes
- 2 tsp2 tsp parsley, for garnish
- 3.6 oz100g, about a quarter of a small baguette crusty bread, for serving
