Chorizo Cooked in Cider - Chorizo a la Sidra
Served as a tapas or great as a side dish at barbecues, Chorizo cooked in Cider and can be eaten alongside salads, pasta dishes, or just eaten straight out of the bowl with crusty toasted bread.
Prep time Cook time 15 mins, Serves: 6
500g of chorizo (fresh or semi-cured)
1 tablespoon of extra virgin olive oil
1½ cups of apple cider
2 bay leaves
2 tablespoons of parsley, roughly chopped, to serve
Slice the chorizo into two-centimetre pieces (just under an inch) and set aside.
In a frying pan, heat the olive oil over a medium heat.
Add the chorizo to the pan, and fry until the pieces start to brown (roughly 5 minutes).
Add the cider and the bay leaves, and toss the chorizo to coat. Simmer for 5-8 minutes, or until the cider turns syrupy, with streaks of red oil on top from the chorizo.
Spoon into a bowl, and garnish with the chopped parsley
What is chorizo?
Basically its a sausage
It’s made from chopped or minced pork meat and fat, sometimes with beef as well, macerated with sweet and hot pimentón (paprika) or the pulp from choricero peppers, plus pepper, garlic and oregano. The pimentón gives chorizo its distinctive ruddy-red color. The sausage also acquires a subtle smoky flavor from the use of smoked pimentón, pimentón de la Vera. After stuffing in casings, the sausages are air-dried. Lactic fermentation gives chorizo an appetizing tangy flavor.
Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. (Mexican chorizo differs totally from Spanish Chorizo, Mexican is usually highly spiced and is a fresh sausage and must be cooked before eating). Read more HERE