Chorizo Braised In Cider Recipe

Slice and measure

If using links, remove casing and halve lengthwise or slice into 1/2" thick rounds so they braise evenly. Measure out cider and stock so they are ready.

Heat a large skillet (preferably cast-iron or heavy sauté pan) over medium heat. Add olive oil and let shimmer but not smoke.

Add the chorizo in a single layer. Cook 2–3 minutes per side until nicely browned and some fat renders. You are not cooking them through fully — just building color. Use a slotted spoon to transfer browned chorizo to a plate, leaving rendered fat in the pan.

If pan looks dry, add the diced onion to the rendered fat and sauté over medium heat 3–4 minutes until translucent and beginning to brown at the edges. Add sliced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Stir in smoked paprika and cook 20–30 seconds to bloom the spice, then add bay leaf, thyme sprigs, cracked black pepper and salt.

Carefully pour in the cider to deglaze the pan, scraping up browned bits with a wooden spoon. Let the cider come to a gentle simmer and reduce 2–3 minutes to concentrate flavor.

Add the chicken or vegetable stock and the lemon juice. Return the browned chorizo along with any accumulated juices to the pan, nestling pieces into the liquid so they are partially submerged.

Bring to a gentle simmer, then reduce heat to low, cover the pan (or partially cover) and braise gently 10–12 minutes until chorizo is cooked through, heated through, and the braising liquid has reduced to a glossy sauce. Uncover for the last 2–3 minutes to tighten the sauce if needed.

Remove and discard the bay leaf and thyme stems. If you prefer a richer sauce, remove pan from heat and whisk in the cold butter pieces, one at a time, to emulsify and slightly thicken the sauce.

Taste the sauce and adjust seasoning with a pinch more salt or pepper or a squeeze of lemon if it needs brightness.

Sprinkle chopped parsley over the chorizo. Transfer chorizo and generous spoonfuls of the braising sauce to a warm shallow serving dish. Serve immediately with crusty bread or grilled baguette slices for soaking up the sauce, and lemon wedges on the side.

For a starter portion, serve 2–3 pieces of chorizo per person with bread; garnish extra parsley and a light drizzle of olive oil if desired.