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Chorizos Braised in Hard Cider

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  • Total Time:
  • Servings: 6

Hard cider, an Asturian specialty, is sweet apple cider that has been allowed to ferment. Hard ciders are generally sold at liquor stores, but those with a lower alcohol content may be available at some supermarkets.

Plus: More Appetizer Recipes and Tips

KEY: Fall, Winter, Master Cook, Braising, Father's Day, Game Day, New Year's Eve, Spanish, Appetizers/starters, Make Ahead, Staff Favorites

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  • 6 semi-dry Spanish-style chorizos (2 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • One 24-ounce bottle hard apple cider
  • Crusty bread, for serving

How to make this recipe

  1. Make four 1/2-inch-deep slashes on 1 side of each chorizo. In a medium, deep skillet, heat the olive oil until shimmering. Add the chorizos and cook over moderate heat, turning occasionally, until lightly browned, about 5 minutes.
  2. Add the hard cider to the skillet and bring to a boil over high heat. Reduce the heat to moderate and cook, turning occasionally, until the chorizos are softened and the liquid is reduced to 2/3 cup, about 30 minutes. Transfer the chorizos and sauce to a shallow bowl and serve with hunks of crusty bread.

Make Ahead

The chorizos can be cooked earlier in the day. Rewarm them in a covered skillet over low heat.


For a cocktail-style appetizer, cut the chorizos into 1-inch pieces after cooking them and serve with toothpicks.

Suggested Pairing

A gutsy red will serve as the perfect foil for the spicy sausage and fruity sauce here. Opt for a richly fruity Rioja.

Contributed By Published May 2004

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