Chorizo and Apples in Hard Cider

You could make a meal out of this, but it’s so much nicer to share with friends. The little apple cubes soak up the flavors of the sausage and hard cider. Offer thick, crusty bread to sop up the juices. You can find mild and spicy versions of Spanish chorizo, a smoked firm sausage, at import stores.

Makes 8 servings


  • 16 small links, 1-inch chunks Spanish chorizo
  • 2 Gala apples, cored and cut into 1-inch cubes
  • 2 cups hard cider
  • 2 green onions, thinly sliced


Combine all of the ingredients in a large Dutch oven. Bring to a boil, then reduce the heat and gently simmer until the apples are tender and chorizo is cooked through, about 30 minutes.

Remove the apples and chorizo from the pan. Continue to cook until the liquid reduces to a thick syrup, about ½ cup. This will take about 5 minutes. Return the chorizo and apples to the pan, reheating and glazing them with syrup. Spoon into small bowls garnished with green onion. Serve immediately.