Cider-Braised Chorizo

• 1link (250 g) Spanish/Basque chorizo
• 2 cupsBasque cider
• 1crusty baguette, sliced into 1-inch pieces

Preparation

1. 1.

   Cut the twine from the end of the chorizo and slice the link crosswise into 2-inch-thick pieces.

2. 2.

   Put the chorizo in a medium saucepan, add the cider, and bring to a boil over high heat. Boil for 5 minutes. Lower the heat to maintain a lively simmer and cook until the liquid has reduced and the chorizo is nearly tender, 20 to 25 minutes, depending on the chorizo’s freshness.

3. 3.

   Test for doneness by pricking with a knife; it should slide in without much resistance. Use a slotted spoon to transfer the chorizo to a plate or platter. Serve with baguette slices and some toothpicks.

4. 4.

   Tip: Be sure to use Spanish-style chorizo, not Mexican. The difference is important—the Spanish stuff is cured, unlike fresh, crumbly Mexican chorizo. It’s ready to slice and eat.