Chorizo in cider: traditional Asturian recipe step by step
Asturian chorizo in cider
Ingredients for 4 people
- 4 Asturian chorizos, fresh or lightly cured.
- 500 ml of Asturian natural cider.
How to make Asturian chorizo in cider step by step
1. Prepare the chorizos
Use fresh or lightly cured Asturian chorizos suitable for cooking. Lightly prick them in two or three places with a toothpick or the tip of a knife. There is no need to make deep cuts.
2. Place them in the pan
Put the whole chorizos in a saucepan that fits them fairly snugly, leaving as little empty space as possible. This makes it easier to cook them without using an excessive amount of cider.
3. Add the cider
Pour in approximately 500 ml of Asturian natural cider, enough to cover or almost cover the chorizos. The exact amount will depend on the size of the pan.
4. Cook slowly
Bring the cider to the boil and then reduce the heat. Cook the chorizos over medium-low heat for about 20–25 minutes, turning them occasionally so that they cook evenly.
5. Let the cider reduce
As the chorizos cook, the cider will reduce and mix with some of their fat and juices. The liquid should become flavoursome and slightly concentrated, but do not allow the pan to dry out completely.
6. Slice and serve
Remove the chorizos from the pan and cut them into thick slices. Return the slices to the cooking liquid for one or two minutes if you wish, so that they absorb more of its flavour before serving.
7. Serve at the table
Serve the chorizo in cider piping hot, in an earthenware dish or serving dish, spooning over some of the cider juices left in the pan. It is traditionally served with bread.
Tips for making good chorizo in cider
Choose chorizos suitable for cooking. Fresh or lightly cured chorizos are preferable. A chorizo that is too dry will not absorb the cider as well and may remain tougher.
Use natural cider. To preserve the traditional flavour of the dish, use Asturian natural cider, not sweet or sparkling cider.
Do not add oil. The chorizo releases its own fat during cooking, so there is no need to add oil or any other fat.
Watch the reduction. The cider should reduce gradually, but it should not disappear completely. The juices left in the pan are an essential part of the dish.
Serve hot. Chorizo in cider is best enjoyed freshly cooked, while the chorizo is tender and still carries the full aroma of the cider.
Chorizo in cider in Asturian cuisine
Chorizo in cider is one of the most popular dishes in Asturian cuisine and a common tapa in cider houses and traditional establishments. Its appeal lies precisely in its simplicity: chorizo and natural cider slowly cooked together.
During cooking, the cider gives the chorizo its aroma and a slight acidity, while the fat and juices from the sausage enrich the liquid in the pan. The result is an intense, flavoursome dish that is particularly well suited to sharing.
It is normally served hot, cut into thick slices and accompanied by bread. It can be enjoyed as an appetizer, tapa or shared portion and is a familiar feature of traditional Asturian gastronomy.
If you would like to discover more dishes, cheeses, desserts and food traditions from Asturias, see our guide to the gastronomy of Oviedo and Asturias.