This dish never fails.. its packed with favor and a complete crowd pleaser as a cocktail nibble or as a tapas dish. Its super easy to make, the key is finding the right chorizo. First off it must be Spanish cooking chorizo, its harder than Mexican chorizo and comes in sausages, and its important you get cooking chorizo otherwise it will be like salami. I like the little baby chorizo’s but you can use the large sausages and cut them up. I get mine online from La Tienda and they are delicious, they freeze really well too.
- Cooking chorizo
- Hard cider
- Olive oil
First off cut the chain of links into individual links and sauté them in a cast iron skillet to blister the outside and make sure they are cooked through.
Once they get browned on all sides, add the cider on a high heat and reduce the liquid until its disappeared and becomes a syrup that just coats the sausages.
Serve hot and your guests will love you forever!
I served mine with mushroom tapas and home made balatas braves ( I like the bravas sauce on the side)
