Chistorra is a type of chorizo typical to the Basque country and north-east Spain; it is slimmer than regular chorizo and does not contain as much paprika. You can buy it fresh or cured, and you can find it in Spanish shops or online from specialist retailers like Brindisa. Cooked with cider, it makes a punchy sweet and spicy stew.
It’s very difficult to get this wrong if you have good sausages and cider – it’s so simple and it’s the perfect way to start a meal, along with banderillas (see here).
Mini chistorra are perfect for this – and you can get them in lots of places now – other-wise you should slice the sausage into 3cm x 2cm bite-size pieces.
Put the olive oil into a pan on a medium heat and add the chistorra. Cook for 2–3 minutes, stirring. When it starts to get golden brown and give up its fat, add the cider and reduce by half, until you see that the liquid has emulsified to make a sauce. Taste the sauce and season with salt and pepper if necessary.
Serve warm in little bowls, with toothpicks and pieces of toast.