Sausage Braised in Hard Cider

Adapted from José Andrés

12–16 ounces chorizo or other fresh or semi-dry sausage

2 tablespoons extra-virgin olive oil

1 bottle (24 ounces) of sweet-type hard apple cider

Crusty bread, for serving

Make four ½-inch-deep slashes on one side of each sausage. In a medium-sized, deep skillet, heat olive oil until shimmering. Add sausage and cook over moderate heat, turning occasionally, until lightly browned, 5 minutes.

Add hard cider to skillet and bring to a boil over high heat. Reduce heat to moderate and cook, turning occasionally, until sausages are softened and liquid is reduced to ⅔ cup, 30 minutes. Transfer sausages and sauce to a shallow bowl and serve with hunks of crusty bread. The sausages may be cooked earlier in the day. Rewarm them in a covered skillet over low heat. This is great with hot sauerkraut on the side.