Chorizo a la Sidra
Spanish chorizo simmered in dry cider until the sausages plump and the liquid reduces to a tangy glaze.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 1/2 pounds Spanish cured chorizo sausages, sliced into 1/2-inch rounds
- 1 1/2 cups dry hard cider
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 bay leaf
- 1 crusty bread, sliced, for serving
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