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