I like few sausages as much as the chistorra. Whether in an empanada, brightening up a pasta dish, or as the protagonist of some delicious croquettes, we use it at home in numerous preparations. Today we have not complicated ourselves and we have prepared this wonderful chistorra recipe with cidera classic appetizer from Pamplona that everyone who tries it likes, inside and outside Navarra.
The technique is very simple, and it takes no more than 15 minutes in having this delicious snack ready to share at the table, but there are some fundamental keys so that chistorras a la sidra are perfect for you and today we explain how to achieve it.
Obviously the first tip is Buy authentic Navarran chistorra and not substitutes and use natural cider and not fizzy cider, whose sweet flavor doesn’t go well with this quick stew. Also, even if you cook it in a pan, it is important that you serve it in clay dishes or bowlsas tradition dictates.
Leave the chistorra sausage at room temperature for 15 or 20 minutes and chop it into portions of approximately 2.5 cm. In a frying pan without any oil, we put the chistorra on high heat. In a few minutes it will start to sizzle as it browns.
We do not puncture the chistorra, so that it does not lose too much fat, and thus we make sure that it will be very juicy at the end of the preparation. What we do is shake the pan from time to time to turn the portions over, letting them brown all over.
When the chistorras have a nice color, we open the bottle of natural cider and add 250 ml, -approximately a glass- and raise the heat to bring it to a boil. The cider will be mixed with the fat released by the chistorra and will reduce little by little. The chistorra is cooking being very tender.
When there is barely half a centimeter of liquid left in the pan-we can add more cider if we think it is necessary to keep cooking for 15 minutes- turn off the heat and transfer the chistorras and their juguillo to a clay pot, taking it to the table immediately.
Clay bowl set „Cazuela“, 175 ml, brown, enameled, Clay dishes for gastronomy and Mediterranean cuisine
With what to accompany the chistorra to the cider
To accompany the chistorra with cider, nothing better than continuing with that drink and enjoying the very fresh natural cider between bites. A little bread is also interesting to spread a little in the concentrated broth, which combines the flavor of both ingredients.
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