Chorizo Cooked in Cider
Asturian cooking chorizo simmered in tart still cider until the sausage softens and the broth reduces into a deep red-brown glaze, served with country bread for the smoky cider sauce.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice chorizo into 1cm rounds. Dice onion, smash garlic cloves, chop parsley, and toast bread slices until golden.
Sweat
Heat olive oil in a heavy skillet over medium-low. Add diced onion, smashed garlic, and bay leaves. Cook 4 minutes until softened and pale gold.
Sear
Raise heat to medium-high. Add chorizo rounds and cook 3–4 minutes, turning, until edges crisp and red oil renders into the pan base.
Simmer
Pour in cider and scrape any fond. Simmer over medium heat 7–8 minutes until liquid reduces by two-thirds into a glossy red-brown glaze coating the chorizo.
Plate
Lift out bay leaves and scatter black pepper and parsley over. Divide chorizo between two warm shallow bowls, ladle cider glaze over, and serve with toasted bread.
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