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Ingredient of the week: Chorizo

Image from Sxc.huAnother recipe using this week’s featured ingredient: Chorizo!

Chorizo boiled in cider

For a quick and easy tapas style bite, chorizo boiled in cider is great. It’s important to choose a good quality cider so no Linden Village folks! This serves 6 as tapas and is great on bread.


  • 300g soft chorizo sausage
  • 1 tablespoon olive oil
  • About 1 cup dry quality cider
  • 1 bay leaf
  • Ciabatta bread, for serving


Prick the chorizo all over with a fork. Heat the olive oil over medium heat in a deep frying pan that can hold the chorizo snugly. Add the chorizo and lightly brown it all over for 2 to 3 minutes. Drain off all the fat from the pan. Add enough cider to come about halfway up the chorizo and bring to a boil. Add the bay leaf, reduce the heat to low and simmer covered, turning the chorizo several times until it’s cooked through, 20 to 25 minutes. Cut the chorizo into thick slices and serve with ciabatta bread.

One Comment

  1. Hear hear. I made a chorizo, onion and parsley stuffing for our Christmas turkey. It turned out beautifully, with the spicy and sweet Chorizo giving the stuffing an extra little kick.

    Chop 2 large onions and fry in about 150g butter until soft. Add Chorizo and cook a further 5 minutes. Then add breadcrumbs, fresh chopped parsley, salt and black pepper. Leave to cool. Stuff as much as you can into your prepared turkey before cooking.