Chorizo in cider is one of those simple dishes that, when done right, can steal all the attention at the table. And we’re sure that’s what you want.
With just two main ingredients—chorizo and cider—you create an intense, aromatic, and flavorful combination.
But beware: just because it’s simple doesn’t mean there aren’t tricks involved. Here are 6 tips to make your chorizo in cider perfect, just like in the best taverns.
Table of content
The Best Types of Chorizo to Cook with Cider
You should know that not all chorizos work the same when cooking with cider.
The ideal choice is Asturian chorizo, which is typically smoked, semi-cured, and has an intense flavor.
This type of chorizo maintains its shape during cooking and releases fats that blend well with the cider.
What if you can’t get Asturian chorizo? You can use cured Spanish chorizo, but avoid those that are too dry or heavily spiced.
What matters is that they have a good meat content and balanced spices.
But that’s not all—we have an extra tip: look for artisanal or high-quality products. The better the chorizo, the tastier the result.
How to Prepare Chorizo in Cider at Home
Did you know that preparing chorizo in cider is easier than it seems?
You’ll need just a few ingredients and some patience to make a flavorful dish.
This traditional recipe is very popular in the north of Spain, especially in Asturias, and is perfect for sharing at gatherings or as a hot tapa.
Basic Ingredients:
- 4 to 6 Asturian chorizos, smoked or cured (or whichever you can find)
- 1 bottle of cider
- Olive oil
Steps:
- Lightly brown the chorizos with a little oil or even in their own fat. This helps seal in the juices and enhances the flavor.
- Add the cider until the chorizos are covered.
- Cook on medium-low heat for at least 30 minutes. You can cover them at first and then uncover to reduce.
- Let the chorizos rest for a few minutes before serving.
6 Tips for Preparing Chorizo in Cider
Chorizo in cider is a traditional dish, but it has its tricks.
With a few key tips, you can make it juicy, with a well-concentrated sauce and that homemade touch everyone loves.
Don’t miss these 6 tips to make your recipe a success.
1. Choose Smoked or Semi-Cured Chorizo
The foundation of great chorizo in cider is the type of chorizo you choose.
Smoked or semi-cured chorizo provides a more intense flavor and holds its shape during cooking.
These are ideal because they release fats and aromas that enhance the sauce.
Avoid overly fresh chorizos, as they can fall apart or become too soft when cooked with cider.
It’s also important that they’re not excessively salty or too heavily seasoned.
2. Sear Them Before Cooking with Cider
Before adding the cider, it’s best to sear the chorizos.
Although this step is simple, it helps them maintain their shape and releases flavors that will blend into the dish.
Searing chorizo not only improves its texture but also enhances its color and aroma.
You don’t need to fully cook them at this stage, just get an even golden crust.
Take advantage of the flavorful residue left in the pan, as it adds extra depth to the sauce.
3. Use Natural, Still, Unsweetened Cider
Cider is the ingredient that defines the dish, so it must be chosen carefully.
What makes an ideal cider? It should be natural, still (non-carbonated), and free of added sugar—preferably artisanal or high-quality.
Commercial sweet ciders can throw off the balance of the dish and make it overly sugary.
A dry cider allows the chorizo’s flavor to shine and creates a more savory sauce.
If you can find Asturian cider, it’s the best option for this dish. The cider you choose determines the final result.
4. Cook Over Low Heat
Chorizo in cider isn’t about rushing—it needs time for the flavors to blend.
Cooking over low heat allows the chorizo to release its juices without drying out, while the cider reduces slowly, creating a rich and concentrated sauce.
If you cook over high heat, the cider may evaporate too quickly, leaving the dish dry.
Always opt for slow cooking so all the flavors meld evenly.
5. Cover at the Start, Uncover at the End
During cooking, alternating between covering and uncovering the pot can significantly improve the dish.
When should you cover it? At the beginning, covering helps the chorizo cook through, trapping heat and moisture.
Later, uncovering in the final minutes allows the cider to reduce and thicken, intensifying its flavor.
This balance between covered and uncovered cooking gives you control over the sauce’s texture and concentration.
6. Let It Rest for a Few Minutes
Once you turn off the heat, don’t rush to serve. Let the chorizo rest for at least 10 minutes before plating.
Residual heat continues to work on the ingredients, improving the final taste.
Additionally, this resting time slightly cools the dish, making it more enjoyable for your guests.
7 Common Mistakes When Cooking Chorizo in Cider
Chorizo in cider is one of those dishes that seem simple but hide a few secrets. If you uncover them, you’ll surprise everyone.
A good product cooked with patience can turn into a delight, but making certain mistakes can lead to a disappointing result.
To ensure your recipe is flavorful and well-prepared, here’s a list of the most common mistakes when cooking chorizo in cider—and how to avoid them.
1. Choosing the Wrong or Low-Quality Chorizo
Not all chorizos work well for this recipe.
If you use very fresh or barely cured chorizos, they may break apart or release too much water.
Avoid overly dry or heavily spiced chorizos that could throw off the balance of the dish.
2. Using Sweet or Highly Carbonated Cider
Cider is the other main ingredient, so choosing the right one is crucial.
Sweet or fizzy ciders can create a sauce that’s overly sugary or has an odd texture.
The best option is to use natural, preferably artisanal cider.
This helps the flavor concentrate without overpowering the chorizo, creating a well-balanced sauce with the right level of acidity and body.
3. Not Searing the Chorizo Before Adding the Cider
A common mistake is cooking the chorizo directly in the cider without sealing it first.
By browning it in a pan, you create a firmer exterior that retains the juices and improves texture.
Additionally, the caramelized bits left in the pan add extra depth of flavor when the cider is poured in. This simple step significantly enhances the final result.
4. Cooking Over High Heat the Entire Time
While high heat may seem faster, it causes the cider to evaporate too quickly and can leave the chorizo dry.
This dish requires medium to low heat, giving enough time for the flavors to blend and the sauce to reduce evenly.
Slow cooking allows the chorizo’s fat to integrate with the cider, ensuring better control over the texture and taste.
5. Not Reducing the Cider Properly
The sauce for chorizo in cider shouldn’t be watery or too thin.
If you don’t allow the cider to reduce, the dish may lose intensity and end up tasting bland.
Uncovering the pot during the last few minutes of cooking helps evaporate excess liquid and concentrate the flavors.
The result should be a slightly thick, glossy, and aromatic sauce.
6. Not Adjusting the Seasoning
Cider has a natural sweet and acidic profile that may need balancing with salt and pepper.
Failing to adjust the seasoning can lead to a dull or unbalanced dish.
It’s important to taste the sauce before finishing the cooking process and fine-tune the seasoning while it’s still in the pan for the best flavor.
7. Overcooking the Chorizo
Cooking chorizo for too long can make it dry and tough—something you definitely want to avoid.
Make sure to cook it just until it’s fully done and has absorbed the flavors of the cider.
Overcooking will not only affect texture but also diminish the richness of the sauce.
By avoiding these common mistakes, you’ll achieve a perfectly cooked chorizo in cider with deep, well-balanced flavors and a deliciously thick sauce.