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Pan & Wok

Chorizo a la sidra

4 people · Pan & Wok

Recipe photo: Chorizo a la sidra (Pan & Wok)
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In Asturias, Sidra doesn't just accompany the conversation. Tart apple cider transforms tangy chorizo ​​into an easy, flavorful bar snack.

Timing

  • Preparation: 10 min.
  • Cooking/Baking: 25 mins.
  • Rest time: 5 min.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy
≈ 430 kcal
Protein
≈ 20.7 g
Carbohydrates
≈ 6.9 g
Fat
≈ 32.5 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Sausage, chorizo

Ingredient amounts for the whole recipe; linked reference names retain the source language

  • 400 g raw or cooked Spanish cooking chorizo · ≈ 400 g · Assumed quantity / reference product
    Sausage, chorizo (MT:03.363)
  • 350 ml dry, preferably unsweetened Sidra · ≈ 350 g · Assumed quantity / reference product
    Apfelwein (P353100)
  • 1 tbsp olive oil, only if necessary · ≈ 13.65 g · Assumed quantity / reference product
    Olivenöl (Q120000)

Not included in the base calculation

  • 1 bay leaf · Aromatic / small seasoning or colouring amount
  • 1 small handful of parsley (optional) · Optional ingredient or inedible equipment
  • Bread to serve · Separately listed side dish

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 400 g raw or cooked Spanish cooking chorizo
  • 350 ml dry, preferably unsweetened Sidra
  • 1 bay leaf
  • 1 tbsp olive oil, only if necessary
  • 1 small handful of parsley (optional)
  • Bread to serve

Instructions

  1. If the chorizo is very thick, cut it into 2-3 cm wide pieces; thinner sausages can remain whole.
  2. Depending on the fat content of the sausage, heat 1 tablespoon of olive oil in a small pot and lightly fry the chorizo ​​for 2 minutes.
  3. Add sidra and bay leaf and bring to the boil. Simmer gently, uncovered, over a low to medium heat for 20-25 minutes.
  4. Remove the chorizo ​​and, if necessary, cook the sauce for another 3 minutes until it is aromatic.
  5. Arrange warm in a small clay bowl, pour cooking liquid over it and add bread.

Tips

  • Do not use sweet cider: A rather bitter apple cider gives the sauce the typical counterpart to sausage fat.
  • Dry German cider is a reasonable substitute solution; as “Asturian style”.