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Txistorra a la Plancha

Serves 4 to 6 Appetizer meat, Appetizers

Txistorra a la Plancha

Txistorra a la Plancha is a beloved staple in the everyday kitchens of Navarra and País Vasco. This dish is so ingrained in local culinary habits that recipes are rarely penned down, much like the familiar rhythm of a kitchen dance. It’s often a spontaneous choice, appearing on the table with the ease of an old friend stopping by unannounced. The simplicity of its preparation reflects the straightforward, generous approach of a Spanish family cook.

Txistorra a la Plancha combines mildly spiced sausage with warm olive oil, enhanced by a lemon squeeze and black pepper's subtle kick. Paired with rustic bread, it invites sharing and savoring each bite with unhurried delight.

Ingredients

  • 500 gtxistorra sausage — cut into short lengths
  • 1 tbspextra virgin olive oil
  • 1rustic loaf — sliced
  • 1lemon — cut into wedges
  • to tasteblack pepper

Method

  1. Start by slicing the rustic loaf into thick slices, about 1.5 cm each. This will serve as the base for the txistorra, providing a hearty and rustic contrast to the rich sausage. Set the bread aside on a serving platter.
  2. Cut the txistorra sausage into pieces approximately 10 cm long. This size ensures even cooking and makes it easy to handle with tongs. Set the pieces aside on a plate.
  3. Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil, swirling the pan to coat the surface evenly. The oil should shimmer but not smoke, indicating it's ready for the sausage.
  4. Place the txistorra pieces in the skillet, ensuring they are not overcrowded. Cook them for about 3-4 minutes on each side. You're looking for a deep golden-brown color and a slightly crisp exterior, which indicates the sausage is cooked through and the flavors have intensified.
  5. While the txistorra is cooking, cut the lemon into wedges. The lemon will be used to add a fresh, tangy contrast to the rich sausage just before serving.
  6. Once the txistorra pieces are cooked, transfer them onto the sliced bread. Squeeze a lemon wedge over each piece to enhance the flavors with a burst of acidity. Sprinkle black pepper to taste, adding a subtle heat that complements the sausage.
  7. Serve the Txistorra a la Plancha immediately while the sausage is hot and the bread is still crisp. This ensures the best texture and flavor, capturing the essence of Spanish home cooking.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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