My Spanish Kitchen: Chorizo a la sidra

Slice the chorizo into rounds, about one quarter to a half inch thick.

Measure out one to two cups of sparkling cider.

Pour a generous amount of extra virgin olive oil into a hot saucepan.

Add all the sausage pieces into the pan in a single layer.

Wait until the sausage is crispy brown on the bottom before flipping them.

Continue to flip and toss the sausage until evenly cooked and brown.

Pour in one to two cups of cider, depending on how much sauce you want.

Add a sprig of fresh bay leaves or three to four dry leaves into the pan.

Stir the sausage and cider until the sausage is submerged.

Remove the sausage after a minute or two and continue to cook the cider down until it becomes a rich, thick syrupy finish.

Plate the sausage into small dishes and drizzle with the cider syrup.

Add a few serving skewers to the plated sausage.

Equipment Needed

Spice Level:

Dietary