Cider and Honey Glazed Chorizo
Photography by Manja Wachsmuth.
These tasty little morsels always disappear fast! Do seek out a cured chorizo that is still a little soft when squeezed gently. A very firm cured chorizo tends to be quite chewy when heated.
Serves: 4
INGREDIENTS
1 teaspoon olive oil
2 cured chorizo sausages, cut into 2cm thick pieces
1 bay leaf
1 cup apple or pear cider
1 tablespoon honey
1 tablespoon grain mustard
2 cloves garlic, crushed
2 tablespoons chopped parsley
METHOD
Heat the oil in a sauté pan and cook the chorizo with the bay leaf until lightly golden on both sides. Increase the heat and add the cider, letting it bubble up and reduce by half. Add the honey, mustard and garlic and cook until the cider is well reduced and the chorizo is coated in a lovely glossy sauce. Add the parsley then transfer to a serving dish.
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