Chorizos in cider revisited

Back in 2012 I published a post with two recipes with cider. Today’s post brings to you one of those, but in a more traditional way. I hope you don’t mind the reiteration.


This is a delicious and rather quick fix for a special tapas’ night with friends; and the best part is that you’ll only need two ingredients…and some bread for dipping of course!


  • 1 kg of fresh chorizos
  •  250 ml of natural apple cider



First, remove the rope from the chorizos.

Normally, for this recipe we will use small fresh chorizos, but if you can’t find any, then use large ones and cut into 3 or 4 pieces.  The key is to use a good cider, and fresh chorizos, not too fatty, and made with quality products.

Place them in a heavy-bottom pan. Prick a few holes with the tip of a knife so they won’t  burst while cooking and also to release some of the juices and add taste to the sauce.

Pour the cider over the chorizos and bring to a boil. Cook for five minutes, then lower the heat and continue cooking for 15 to 20 minutes, until the the alcohol has evaporated and the sauce has reduced.

The cooking time will depends on the freshness, size and quality of chorizo. To know if they are ready, you just have to prick them with a fork and if it comes off easily this will be the sign that the dish is ready.

Serve immediately with some bread.

Enjoy this classic Spanish tapa, one of my favorites.