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Bocadillo de Chorizo a la Sidra

4 people
Easy

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

8 brioche hot dog buns
Unsalted butter
For the cider-poached chorizo sausages:
8 whole cooking chorizo sausages
2 shallots, finely chopped
1 bay leaf
200ml Basque cider
Extra virgin olive oil
For the crispy onions:
1 white onion, finely sliced
150ml whole milk
150g plain flour
Sunflower oil for frying
Salt to taste
For the lime mayonnaise:
Zest and juice of one whole lime
8 tbsp of mayonnaise

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Introduction

In the Basque Country chorizo sausage is typically poached in cloudy cider and served as a bocadillo during the local summer festivities. In this bocadillo chorizo recipe, I serve them in brioche buns, topped with crispy onions and a dollop of lime mayonnaise for a more modern take on this delicious Basque bocadillo.

Method

Start by preparing the poached chorizo sausages, in a medium size frying pan heat the oil and gently fry the sausages until lightly brown on all sides, about 2 minutes on each side. Drain onto some kitchen paper and set aside. In the same pan, add the sliced shallots, bay leaf and cook gently for 5 minutes until soft. Add the chorizo sausages pack to the pan, increase the heat and pour the cider, bring the cider to the boil, turn the heat down and gently poach for 8 minutes.
To make the crispy fried onions, pre-heat the oil in a medium size frying pan. Dip the sliced onions in the milk and then roll them in the flour. Fry at 180°C for 4 minutes or until golden brown, drain onto some absorbent kitchen paper and set aside.
To make the lime mayonnaise, mix the ingredients in a bowl and keep refrigerated until ready to use.
Pre-heat your oven grill. Cut the brioche buns in half lengthways, toast the buns on both sides and spread some butter.
To serve, place one cider-poached chorizo sausage into each brioche bun, spoon a dollop of the lime mayonnaise and sprinkle some crispy fried onions.

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