Recipe by Anna Gill
12 semi-dry Spanish-style chorizos (2 ounces each)
4 tablespoons extra-virgin olive oil
30 oz. hard apple cider
Crusty bread, for serving
1. Make four ½ -inch-deep slashes on one side of each chorizo.
2. 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.
3. 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 ⅔ cup, about 30 minutes.
4. Transfer the chorizos and sauce to a shallow bowl and serve with hunks of crusty bread and plenty of napkins.
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