chorizo sausage cooked in cider | chorizo a la sidra

This tapa is one of the easiest ever. Literally 2 ingredients cooked together. Not even sure why I bother writing the recipe if I just gave it all away. Ah! and don’t forget the bread.

INGREDIENTS

• 2 fresh hot chorizo sausages

• 200ml vintage cider (not the full of sugar frizzy ones, please)

Preparation

1. Slice the chorizo in 2cms thick slices. Place them with the cider in a small pot over medium heat and cook until the cider reduces down into a rich syrup. Serve hot with bread.
   You can choose to cook the sausages for up to an hour on a low heat. This will in no way affect its taste or tenderness, as the quality of the meat will remain the same in spite of its cooking time.

Note: The chorizo we use for this recipe should be fresh, like a sausage, not dry cured as it would become very hard.
Note: Chorizo is a very generous sausage, and very convenient as it adapts itself to any cooking situation. You can flash cook it in the grill for 2 minutes, boil it in cider for 15 minutes or stew it in a “cocido” for 3 hours. Even though texture changes, It always tastes delicious.