Chorizos Braised in Hard Cider
- ACTIVE: 15 MIN
- TOTAL TIME: 45 MIN
- 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.
- 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
- 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.
- 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.
A gutsy red will serve as the perfect foil for the spicy sausage and fruity sauce here. Opt for a richly fruity Rioja.
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