Authortapasonline
RatingDifficultyBeginner

Chistorra sausage with Pedro Ximénez sherry - a very quick and simple dish, but the flavour is sensational. I normally suggest using cheap cooking sherry, but for this you need the real thing. The aroma when the sherry hits the pan is nothing short of sublime.

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 150 g Chistorra Sausagecut into approx. 4cm lengths
 1 Shallotfinely chopped
 250ml Pedro Ximénez Sherry
 1 tbsp Olive Oil
 1 Pinch of Salt
1

Heat the oil in a frying pan and add the shallots and salt. Stir well.

2

Add the chistorra to the pan and continue to fry until the chistorra is beginning to brown and the shallot becoming translucent, but not burnt.

3

Pour the sherry into the pan, turn down the heat and cook, stirring constantly, until the sherry is reduced by about half. Serve.

CategoryCooking Method

Ingredients

 150 g Chistorra Sausagecut into approx. 4cm lengths
 1 Shallotfinely chopped
 250ml Pedro Ximénez Sherry
 1 tbsp Olive Oil
 1 Pinch of Salt

Directions

1

Heat the oil in a frying pan and add the shallots and salt. Stir well.

2

Add the chistorra to the pan and continue to fry until the chistorra is beginning to brown and the shallot becoming translucent, but not burnt.

3

Pour the sherry into the pan, turn down the heat and cook, stirring constantly, until the sherry is reduced by about half. Serve.

Chistorra al Pedro Ximénez