Chorizo a la Sidra (Spanish Chorizo in Cider)

Method4 steps · about 20 min

1. 1

   Step 1: Cut the chorizo into slices about 2 cm thick (just under an inch), keeping them thick enough to hold together during cooking. Rinse and chop the parsley (2 tbsp) to measure 2 tbsp and set it aside for garnishing.

   Uses 18 oz fresh Spanish pork chorizo · 2 tbsp chopped parsley, for garnish · Water, for rinsing the parsley

2. 2

   Step 2: Warm the 1 tbsp extra virgin olive oil in a skillet over medium heat. Add the sliced chorizo and cook, turning as needed, until browned, about 5 minutes.

   Brown the chorizo · 5 minUses All sliced chorizo from the 18 oz supply · 1 tbsp extra virgin olive oil

3. 3

   Step 3: Add the 1½ cups hard apple cider and both bay leaves (2), and toss to coat the chorizo. Bring to a simmer and cook for about 5–8 minutes, checking from 5 minutes, until the liquid is syrupy with streaks of red chorizo oil on top. Check that the sausage is cooked through to at least 71°C in the center before serving; continue gently if needed.

   Reduce the cider sauce · 5 minUses Browned chorizo and pan oil · 1½ cups hard apple cider (preferably Spanish sidra) · 2 bay leaves

4. 4

   Step 4: Lift out and discard the bay leaves. Divide the cooked chorizo and as much of its cider sauce as desired among six small serving bowls. Garnish with the 2 tbsp prepared parsley and serve immediately, with ready hearty bread if desired.

   Uses Cooked chorizo and desired cider sauce, after removing the bay leaves · 2 tbsp chopped parsley · Ready hearty bread, for serving if desired