If you're local - come and see us! Warehouse shop at Church Farm, Rode, Somerset BA11 6AA

Chorizo sausage cooked in cider

Chorizo sausage cooked in cider

Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!

A good apple cider is the perfect partner for our lovely chorizo sausage and this simple tapas dish is outrageously tasty. A cooking chorizo is essential, as is some lovely bread to mop up the sauce that's created. This dish is a classic and perfect to serve for friends as part of a tapas selection or as a simple starter.

Chorizo cooked in cider
Serves 6 as part of a Tapas Selection
1 pack of Spanish cooking chorizo sausages
2-3 glasses of apple cider
A little chopped flat-leaf parsley
2 tablespoons olive oil for frying
Village Baking Co sourdough, cut into chunks

1. Remove the skins from each sausage by making a small cut along the side and pulling the skin away from the sausage, they come away really easily.

2. Cut the sausages into slices, slightly on the diagonal, roughly 2cm thick.

3. Heat the oil in a large frying pan and cook the sausages for a minute or so, want to brown them a little on each side.

4. Pour in the cider. You don't want to completely submerge the chorizo in cider, but pour in enough to come almost all the way up the sides of the sausage.

5. Keep cooking for about 4 or 5 minutes so the cider reduces by about two thirds. As the liquid reduces, it will emulsify with the fat from the sausage to give you a luscious, rich flavoured sauce that's amazing for bread mopping.

6. Transfer to a serving dish, sprinkle with a little parsley and get stuck in.

Enjoy! And foodies, don't forget to tag us in your social post if you make this at home.



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Shaved Fennel and Chickpea Salad with Pickled Lemon Dressing
Shaved Fennel and Chickpea Salad with Pickled Lemon Dressing

I keep reaching for our delicious Pickled Lemon Paste. It's intense lemon flavour provides a great lift to so many dishes whether it's a stew, sauce, dressing or marinade. This little salad is really quick and simple to prepare. The liquorice flavour of fennel is perfectly suited to carrying strong flavours...

Chinese Beef in Chilli Bean Sauce
Chinese Beef in Chilli Bean Sauce

In the middle of winter this recipe is warm and comforting. In China, this dish, which is famous in the Sichuan province, is called 'Shui zhu niu rou' - yes I'm struggling to pronounce it too, but with Chinese New Year in freezing cold, wet January, it seems like a good moment to make it. This recipe is like a beef stew with the added benefit that it all comes together in less than 10 minutes (with about 20 minutes of prep).
Short Rib Beef Ramen
Short Rib Beef Ramen

When it's cold and rainy this beef ramen recipe has magical reviving properties, it's like nestling into an enormous sheepskin rug in front of a roaring fire on the grimmest of winter days.