Sweet, salty, crisp & succulent, this recipe for cider infused chorizo is definitely a winner. Top with fresh parsley and serve with a generous helping of crusty bread – you won’t want any of the delicious juices to go to waste!
Ingredients (to serve 4)
1 tablespoon Rapeseed Oil
200g Ispini Chorizo
250g Dry Cider (we used the award winning Tempted Cider, from NI)
Sour Dough or similar crusty bread
Heat oil in a frying pan over medium heat. Slice chorizo and cook, stirring, for 4 minutes until the paprika and fat has infused.
Add cider and simmer for a further 8 minutes or until sauce has reduced by half. Top with parsley and serve with bread.
This quick and easy tapas is perfect for an Autumn feast or a quick meal for two.
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