Chorizos Braised in Hard Apple Cider

  • 6  chorizo sausages (Spanish or Mexican semi-dry 2 ounces each)
  • 2  tablespoons extra-virgin olive oil
  • 2 bottles Amber Woodchuck Hard 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 Amber Woodchuck 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.

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