Katie Button’s recipe using fresh Curate chorizo sausage, apples and onions
Over the last few years, the Curate Charcuterie team has worked hard to perfect a recipe for fresh, Spanish-style chorizo. It’s an iconic sausage used throughout Spain, most recognized for a deep, but mild, smokiness from Spanish pimentón. This is a simple weeknight dish, previously featured on the Apples episode of From the Source.
Chorizo a la Sidra is a sauté of Cúrate Chorizo, tart apples and sweet onion. Serve it in the fall (or any time of year!) alongside crusty bread and a green salad for an impossibly easy dinner at home. Make sure to tag us with your finished dish on Instagram using @curateathome #cookingwithcúrate!
Chorizo a la Sidra
- 4 links Spanish chorizo (about 1 pound)
- 1 small yellow onion, thinly sliced
- High-heat cooking oil, such as grapeseed or avocado oil, as needed for the pan
- 2 green apples, sliced
- 1 1/2 cups hard cider
- 3 sprigs thyme
- Kosher salt, to taste
- In a pan over medium-high heat, sear chorizo until brown on both sides, about 1 1/2 minutes per side. Once browned, remove from the pan and set aside on a plate.
- Turn heat down to medium and add onion. If the pan is too dry, add a small amount of oil. Cook onion for about 4 minutes until they begin to turn translucent, then add in sliced apples. Cook the mixture for 2 more minutes and add in cider and thyme.
- Bring everything to a boil and continue to boil for 2 minutes, then add chorizo back into the pan and cook in simmering liquid for an additional 2 to 4 minutes until chorizo is 155°F on an instant-read thermometer and sauce has reduced. Season with salt and enjoy.