Chorizo in Cider Recipe

A bar classic to whip up a snack in 20 minutes with just 4 ingredients. Torre de Núñez chorizos turn out juicy, with a glossy cider sauce and a hint of bay leaf that calls for bread.

Ingredients:

• 1 pack of Torre de Núñez chorizos
• A splash of olive oil
• 1 bay leaf
• Natural cider, as needed to cover the chorizos

Info:

• Servings: 4–6 as an appetizer
• Time: 5 min prep | 20–25 min cooking | 25–30 min total
• Difficulty: very easy
• Utensils: frying pan or shallow casserole dish, skewer or toothpick, spoon

How to make Chorizo in Cider:

1. Prepare the chorizos: remove them from the pack and cut them into uniform slices, about a finger thick, then set aside.
2. Heat a splash of oil in a frying pan or shallow casserole dish over medium-high heat and sauté the chorizos for 2–3 minutes, until they begin to brown on the outside.
3. Add the bay leaf and pour in enough natural cider to cover. Bring to a boil for 1 minute.
4. Reduce to medium heat and cook for 15–20 minutes, shaking the pan occasionally, until the chorizos are cooked through and the sauce has reduced to a slightly thick and glossy consistency, even becoming a bit caramelized on the outside.
5. Remove the bay leaf and serve the chorizo in cider piping hot in the same dish, with bread on the side.

Tips and options:

• If you prefer a less sweet sauce, use dry natural cider; if you prefer it sweeter, choose a sweeter cider.
• To thicken the sauce further, leave it over high heat for a few minutes without a lid, ensuring it does not run out of liquid.
• Ideal with boiled potatoes or Galician bread for dipping.

Storage:

Store the chorizo in cider covered in the refrigerator for 2–3 days. Reheat over low heat. If you need to freeze it, you can; thaw slowly in the refrigerator and bring to a boil to restore the sauce.

Enjoy!