Chistorra a la Sidra

Spanish pork sausages braised in hard cider with apples and onions until tender and glossy. A rustic, one-pan dish that's ready in under 30 minutes.

comfortrusticspanishporktenderjuicyweeknightfamily-gathering

Ingredients

1
Remove the onion's papery skin by peeling it away with your fingers, then place the onion flat-side down on the cutting board and slice it lengthwise from root to tip into 1/2-inch-thick wedges.
2
Rinse the apple under cold water, then place it on the cutting board and slice it lengthwise into quarters around the core, then slice each quarter lengthwise again into 1/2-inch-thick wedges; discard the core.
3
Place a large skillet over medium-high heat for 1 minute until warmed, then add the sausages and let them sit undisturbed for 3 minutes until the bottom is golden brown.
4
Roll each sausage over with tongs or a fork so the other side faces down, and cook for another 2 minutes until lightly browned on the second side.
5
Scatter the onion wedges and apple wedges around the sausages in the skillet, sprinkle with 0.5 tsp salt and 0.25 tsp black pepper, then pour the 1.5 cups cider over everything.
6
Reduce the heat to medium and let the liquid come to a gentle simmer — you'll see small bubbles breaking the surface at a steady pace, about 1 minute.
7
Simmer uncovered for 12 minutes, stirring the apples and onions gently once every 3 minutes, until the onions are soft and the cider has reduced to a glossy, thickened sauce coating the sausages.
8
Remove the skillet from heat and taste a bite of sausage; it should be cooked through and tender, and the liquid should taste savory-sweet with a slight apple tartness.

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