|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 4g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chorizo a la sidra, or chorizo sausage in cider, is one of the most traditional tapas and is very easy to prepare. Whole chorizo is simmered in the cider, then removed and sliced, and served in the warm liquid. It's perfect as part of a tapas spread or on its own with some crusty bread.
Spanish chorizo sausage is tasty by itself but is used as an ingredient in many Spanish tapas, as well as a variety of dishes from stews to omelets. Fresh or uncured Spanish chorizo is needed for this particular recipe. The other main ingredient is sidra―or "hard" apple cider―typical of the region of Asturias, Spain, and is slightly fizzy and low in alcohol. It is a popular drink all over the country, especially in the summer months when a cold, refreshing glass of cider is welcome. However, warm chorizo a la sidra is served year-round.
1 to 2 cups ( 250 to 500 milliliters) Asturian hard cider, or sidra
2 1/4 pounds (or 8 links) chorizo sausage, fresh or semi-cured
Gather the ingredients.
Place a large, heavy-bottom frying pan over medium heat and pour in the Spanish cider.
Place the chorizo sausages in the pan. If still tied together, separate first.
Simmer uncovered for 15 to 20 minutes. The alcohol will evaporate and the liquid will reduce.
Remove the chorizo sausages one at a time to a cutting board and slice into thick pieces.
Serve the chorizo in the warm cider. Traditionally, this tapa is served in open clay dishes, but you can present it in a shallow dish with sides to hold in the liquid.
What Is Sidra Cider?
Originating in the Asturias region of Spain, sidra is a hard cider that has a unique taste. Instead of the sweet flavor we are used to, this Spanish cider is earthy, tart, and dry. It is quite popular, so much so that there are cider bars called Chigre throughout the country where you can stop in for a cold glass and a bite to eat. There are also cider festivals several times during the year where the beverage is served straight from the storage barrels.
Sidra is also served in a special way. It is poured in small amounts (called a culete), about a sip or two, from high above, which preserves its flavor and temporary carbonation. Once finished with a culete, another is automatically poured. If there is any sidra left to sit, it will be discarded.
Finding authentic sidra at your local liquor store may prove to be difficult, but you can buy it online from Spanish and Latin food sources. There are also a few domestic versions that will come close enough, such as Sidra Montana Sur from Distillery Lane Ciderworks.