Chistorra
A thin, fast-cured pork sausage bright with paprika and garlic, chistorra is Navarre's answer to a quick, sizzling snack. Cooked until its scarlet fat renders, it is unbeatable straight from the pan with bread or tucked into a soft roll.
Approximate, per 1 ración fried (~80g). Values vary by recipe and portion.
Ingredients
- ·400 g chistorra sausage
- ·1 tbsp olive oil (optional)
- ·Crusty bread or small rolls, to serve
- ·1 tsp apple cider or sweet cider (optional, for splashing)
Method
- 1
Cut the chistorra into 8-10 cm lengths, or leave it coiled whole if you prefer to serve it at the table.
- 2
Heat a dry frying pan over medium heat; chistorra renders plenty of its own fat, so add oil only if the pan is very lean.
- 3
Add the sausage and cook, turning often, for 6-8 minutes until deeply coloured and the fat runs bright red.
- 4
For extra tenderness, splash in a spoon of cider halfway through and let it bubble away.
- 5
Drain briefly on the pan edge, then serve hot with bread to soak up the paprika-stained fat, or push into split rolls.