Chorizo A La Sidra

Do you ever get over-excited about a recipe or a plate of food and start eating it before you get a picture (you know, to show all your friends how good you eat, hahaha)? That’s me! Most of the time.

Photo credit goes to Victor Bayon via Flickr CC

There are lots of different ways to make this recipe but I like the simple things in life, so I went the ultra simple path (see original recipe here: Cider Sausage). The magic happens with the quality of ingredients. Use the best ingredients possible.

I cooked the sausages whole and then sliced them afterwards. From my experience, if you slice, than cook, the slices tend to curl up and shrink.

The Asturias here in Spain are famous for their Sidra. I have to admit I was looking forward to a little taste test myself. After using almost the entire 70cl (700 ml) bottle, I had just enough for a few sips. It was great. It was less sweet than the typical US cider and a little dryer too. Salud!!

Chorizo A La Sidra

Serves 4 to 6 (as appetizer)


  • 500 grams fresh or semi-cured chorizo
  • 70 cl (700 ml) hard cider
  • 2 bay leaves

Optional ingredients to add to sauce:

  • 1/4 cup apple cider vinegar
  • 1 tablespoon smokey paprika
  • 1/4 to 1/2 teaspoon of beef boullion
  • salt and pepper to taste
  • parsley or chives, chopped, to serve


Prick the sausages a few times with a fork or toothpick.

Place the sausage and bay leaves in a small pot and cover with cider.

Heat over high heat until it starts to boil, then let it simmer for half an hour.

Take out the sausages and slice.

If you would like to add a little more favor variety to sauce, then continue cooking sauce, and add optional ingredients. Cook for another 5 minutes until favors are combined.


Published by reignnspain

I'm an American expat living, cooking, eating, and exploring in Valencia,Spain.

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