Simple Spanish Tapa Chorizo Sausage in Hard Cider
This classic preparation for chorizo sausage is an ideal item for your easy tapas party. With just a few ingredients, it can be prepared with little effort, so you have time to enjoy the sangria with your guests.
I first saw this dish in an old cookbook when I was doing some research for a Spanish menu. That recipe was overly simplified, and I did not like the final results. After further research and several preparation attempts, I landed here at this recipe. It is inspired by several versions of chorizo al vino and chorizo en vino tinto as well as the original recipe.
I am using a fresh chorizo, which is steeped in the hard cider overnight then lightly poached and then finished up by charring on the grill or under the broiler. You can use a semi cured or smoked chorizo also. I think these miniature chorizos would be really nice.
Macerating the fresh chorizo helps it retain its moisture throughout the cooking and serving process. This ideal for an item that you want to prepare ahead of time, especially if you want to hold it.
When poaching the sausages, be sure not to overcook them! The goal here is to partially cook them, then complete the cooking process on the grill or under the broiler. We poach these so that we can get nice color on them, without over charring them or drying them out. Use a thermometer and cook them until they just reach 160 degrees. Then, let them rest for a few minutes before slicing. This ensures that they are cooked properly, while helping retain those juices.
Nestling the finished sausage amongst the warm apples also helps the sausages retain their heat and moisture while they wait to be enjoyed. This ensures that you can offer a delicious appetizer and still enjoy the party!
- 1.5 lb fresh chorizo sausagee (3.5 ounce links)
- 12 oz hard cider
- 2 Whole tart cooking apples
- 1 Whole bay leaf
Place sausages in a storage container and cover with 12 ounces of hard cider. Refrigerate overnight.
Peel and core cooking apples and cut into wedges as if for apple pie. Place in water and set aside.
Drain cider from sausages and bring to boil in a medium sized sauce pan.
Drain apples and poach in simmering cider until tender. Remove from simmering cider and set aside.
Poach chorizo sausages lightly in simmering cider, being careful not to overcook them. Remove from simmering cider and prepare to finish cooking them.
Remove cider from heat and return cooked apples to pan. Hold.
Finish cooking sausages on grill or under broiler until lightly charred, ensuring the sausages reach an internal temperature of 160 degrees. Set sausages aside to rest before slicing.
While sausages rest, return apples and cider to a simmer.
Using a slotted spoon, place apples into serving platter.
Slice sausages into 1 inch pieces and nestle amongst the apples.
Spoon reduced cider over sausages and apples. Garnish with chopped parsley.