Spanish fresh fruit and vegetable market

Chorizo a la Sidra - 

Chorizo in Cider

The chorizo is perhaps one of Spain's most famous exports, a sausage known throughout the world and "typically Spanish". There are so many varieties of chorizo sausage in various guises but for this recipe we need Chorizo, that is not too firm but mildly cured for a sweet and spicy tapas treat.

The key to this recipe is simplicity and "juice", when Spanish chorizos are lightly fried in olive oil you get the fat oozing out the sausage with all that paprika, chilli and Spanish flavour 

Serves: 6 to 8 tapas


3 Chorizo sausages
1 Apple (sweet)
300ml apple cider
1 Bay leaf
Olive oil


Slice the chorizo sausages into half inch segments. Pour a little olive oil into a frying pan and heat. Add the chorizo segments and cook for 1 minute each side over a low heat.

Meanwhile, slice the apple into 12 segments. Add the apple, bay leaf and cider to the chorizo, turn up the heat and cook until the cider begins to thicken.

Serve hot with cocktail sticks.

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