Chorizo a la Sidra
Cooking chorizo sausages, dry asturian or hard cider and crusty bread to serve come together in this Spanish pork — 55 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for pan and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Prick each chorizo a couple of times with a fork so they release some fat and do not burst during cooking.
- Warm the olive oil in a wide pan over medium heat, add the thinly sliced onion, and soften for 5 minutes until translucent.
- Add the chorizo and brown them on all sides for about 4 minutes, allowing the rendered paprika oil to colour the pan.
- Pour in the cider with the bay leaf, bring to a gentle simmer, then partly cover and cook for 20 to 25 minutes, turning the sausages occasionally, until they are cooked through to an internal temperature of at least 71°C.
- Uncover and simmer for a final 5 minutes to reduce the cider into a glossy sauce, then discard the bay leaf.
- Slice the chorizo on the diagonal, spoon over the sauce, and serve hot with plenty of crusty bread for mopping.
You'll use: Pan · Saucepan
What to serve with Chorizo a la Sidra
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Chorizo a la Sidra take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chorizo a la Sidra is an original Spanish recipe developed in-house by Consomee. Photo: Chorizo a la sidra.jpg by Lu from Seattle, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.