5.0 – 1 reviews • Sausage Recipes
Level: |
Easy |
Total: |
35 min |
Prep: |
15 min |
Cook: |
20 min |
Yield: |
4 to 6 tapas or small appetizer servings |
Ingredients
- 1 pound Spanish chorizo or smoked garlic sausage, cut crosswise into 1-inch pieces
- 2 tablespoons Spanish olive oil
- 1 cup thinly sliced yellow onion
- 1 tablespoon thinly sliced garlic
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sweet Spanish paprika
- 1/4 teaspoon salt
- 3 cups Spanish cider, or Woodchuck or Strongbow as a substitute
- Crusty bread, for dipping, optional
Instructions
- In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.
- Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.
Nutrition Facts
Serving Size |
1 of 6 servings |
Calories |
324 |
Total Fat |
23 g |
Saturated Fat |
6 g |
Carbohydrates |
17 g |
Dietary Fiber |
1 g |
Sugar |
13 g |
Protein |
12 g |
Cholesterol |
53 mg |
Sodium |
566 mg |