Asturian Chorizo in Hard Cider
Chorizo a la Sidra
Along with fabada (the heroic bean and pork casserole), chorizo braised in hard cider pretty much defines the cuisine of the rugged, mountainous Asturias region. At good country taverns - in Asturias these are called chigres - the chorizo is likely to be made in house, as is the cider. After a good hike in the mountains, there is nothing I'd rather eat. Asturian cider is fermented, which renders it pretty acidic. If you can't find hard cider at a good liquor or specialty store, use beer with a dash of apple juice. The chorizo is also delicious braised in cava, dry sherry or red wine, and you can prepare pork sausage this way as well.
• 1 pound sweet Spanish-style chorizo sausage
• 1 tablespoon olive oil
• About 1 cup dry hard cider
• 1 small bay leaf
• Country bread, for serving
Prick the chorizo all over with the tines of a fork. Heat the olive oil over medium heat in a deep skillet that can hold the chorizo snugly. Add the chorizo and lightly brown them all over, 2 to 3 minutes. Drain off all the fat from the skillet. Add enough cider to come about halfway up the chorizo and bring to a boil. Add the bay leaf, reduce the heat to low and simmer covered, turning the chorizo several times until they are cooked through, 20 to 25 minutes. Cut the chorizo into thick slices and serve with plenty of bread. Serves 6 to 8 as a tapa.
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Source: Recipes © 2005 from The New Spanish Table by Anya von Bremzen. Featuring over 300 unique recipes, The New Spanish Table protrays the food and culture of Spain at its most vibrant. The perfect pairing for delicious Spanish wines! (Workman Publishing Co. Inc.)