Choricitos a la sidra -- raw or cured?
I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat).
(Image courtesy of https://cookpad.com)
I'm thinking that there's not much sense in boiling cured choricitos (if such thing even exists) and the recipe implies raw sausage. However, I'm hoping to learn from those more familiar with Spanish/Portuguese cuisine: what's the usual way of making choricitos a la sidra -- from raw or cured chorizo?
Best Answer
The typical recipe from Asturias uses slightly cured (3-4 days) chorizos. But that's just the traditional recipe, you may want to try different chorizos (there are basically endless different kind of chorizos through Spain) and see what suits you.
Personally, I don't think a completely raw chorizo will withstand the cooking without coming apart, and a more cured one will probably end up being a flavourless dry bunch of meat.
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Is cooking chorizo raw?
Spanish chorizo, on the other hand, goes through a process of curing and fermentation. This process \u201ccooks\u201d the Spanish chorizo so that it's safe to eat. Mexican chorizo is raw meat that requires cooking before eating, whereas Spanish chorizo is cured meat that's not raw. Thus, it's safe to eat as is.Is chorizo cured?
Spanish chorizo is sold cured and smoked, so it is technically fully cooked and has a hard, firm texture. Spanish-style chorizo can be sliced and eaten as a snack or served on a cheese plate, though it is also commonly used as a flavor base for stews and rice dishes like paella.Do you peel cured chorizo?
It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough.Where is chorizo a la Sidra from?
Choriza a la sidra is a dish you'll find all over Spain, with two ingredients popular with every chef in the country: chorizo sausage and hard apple cider from Asturias.Chorizo a la sidra | Chorizo sausage cooked in cider
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