Recipes, Sausage Recipes

Chorizo cooked in cider

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A classic tapas dish from Northern Spain, this is a simple and gratifying combination. Perfect food to eat with a drink.

The region of Asturias, in Northern Spain, is much famed for its cider production, so it’s no surprise this is where this simple and rustic dish was born. There is a great scene in Rick Stein’s series on Spain, where he goes to a cider festival in Asturias and eats this dish. It gives the image of one of those dishes that resonates so deeply with the region and culture from where it was conceived. Two great ingredients of Asturias brought together in the most simple fashion, you can’t really ask for much more — perhaps some bread and a glass of cider?

Spanish-style cooking chorizo cooked in cider.

Serves 4-6 (as a snack)

Ingredients

Shop the ingredients

Directions

  1. Set a heavy-bottomed frying pan or cast-iron skillet over a high heat and add a spoonful of olive oil.
  2. Carefully add the chorizo to the pan. Cook on a high heat for 2 minutes, without moving them around. Then agitate the pan, to move the chorizo around and cook for a further 2 minutes.
  3. Reduce the heat slightly and add the cider and bay leaves.
  4. Allow to simmer for 10 minutes. The cider and fat from the chorizo should begin to emulsify, giving the sausages a glossy coat. Allow to cool slightly before serving.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.