Directions:
- In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, brown the chorizo in the olive oil on 1 side, about 3 minutes. Turn to the other side add the onions and cook for 3 minutes longer. Add the garlic and the Spanish paprika, and salt, and cook for 1 minute, stirring occasionally. Add the cider, and cider vinegar 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, with pieces of crusty bread for dipping, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.09 Kcal (1307 kJ) | ||
| Calories from fat | 174.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 30% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 3% | |
| Sodium | 543.65mg | 23% | |
| Potassium | 370.85mg | 8% | |
| Total Carbs | 26.7g | 9% | |
| Sugars | 13.18g | 53% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 9.9mg | 17% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.07 Kcal (494 kJ) | ||
| Calories from fat | 66.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 30% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 3% | |
| Sodium | 205.68mg | 23% | |
| Potassium | 140.31mg | 8% | |
| Total Carbs | 10.1g | 9% | |
| Sugars | 4.99g | 53% | |
| Dietary Fiber | 1.9g | 20% | |
| Protein | 2.77g | 15% | |
| Vitamin C | 3.7mg | 17% | |
| Calcium | 15.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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