Chorizos Braised in Hard Cider

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.

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  • Servings: 6
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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