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  • 1 chorizo
  • 1 cup dry cider
  • 1 tbsp virgin olive oil
  1. Slice the chorizo in ½ inch slices (or chunks if you prefer – this is how I like mine) and set aside.
  2. Pour the oil on a skillet and heat on medium.
  3. Add the chorizo slices and fry until they change in color, but don’t overdo it.
  4. Add the cider and toss to coat the chorizo.
  5. Boil for 10-15 minutes, until the sauce has reduced by a quarter.
  6. Serve with crusty bread while still warm, though chorizo a la sidra can also be served at ambient too.



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