By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
376 cal · 35 min
Spanish Chorizo Stewed in Cider
Recipe GLPRdd743989879a12
A classic Spanish tapas dish featuring sliced Spanish chorizo gently simmered in dry cider with caramelized onions, garlic, and thyme. The sausage releases its rich oils into the cooking liquid, creating a deeply flavorful sauce that's perfect for spooning over crusty bread.
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Ingredients
1 pound Spanish chorizo or smoked garlic sausage, cut crosswise into 1-inch pieces
2 tablespoons Spanish olive oil
1 cup thinly sliced yellow onion
1 tablespoon minced fresh garlic
1 teaspoon fresh thyme leaves
1/2 teaspoon sweet Spanish paprika
1/4 teaspoon salt
3 cups Spanish cider (such as Woodchuck or Strongbow)
Crusty bread, for serving (optional)
Directions
Heat the Spanish olive oil in a large shallow skillet or cazuela over medium-high heat. Once shimmering, add the chorizo pieces and cook until the underside is lightly browned, about 3 minutes. Flip the pieces over and add the sliced onion around the chorizo. Continue cooking, stirring occasionally, for 3 minutes until the onion begins to soften.
Stir in the minced garlic, fresh thyme leaves, sweet paprika, and salt. Cook for 1 minute, stirring frequently to distribute the spices and prevent sticking.
Pour in the cider and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and maintain a gentle simmer. Continue cooking uncovered for 15 to 20 minutes, turning the sausage pieces occasionally, until the liquid has reduced by about half in volume. The sauce should become slightly syrupy and richly flavored.
Divide the chorizo and onions among serving plates. Spoon the reduced cider sauce generously over each portion. Serve immediately with crusty bread on the side for dipping, if desired.
Comments
This is a genuinely good weeknight dish that runs cheaper than the title suggests, since you're building rich flavor from a small amount of good chorizo rather than loading the pot with it. Chorizo, cider, and thyme are all reliable finds at Harris Teeter, Food Lion, and Kroger; the only caveat is that Spanish chorizo (not Mexican fresh chorizo) costs $6–8 per link, so budget accordingly if you're buying quality. The stated 35 minutes is honest for stovetop simmering, though you'll want to add five minutes for onion and garlic softening. This is a forgiving braise that tolerates interrupted cooking, reheats beautifully, and feeds a family of six without fuss, especially with bread for soaking up the cider sauce—a natural fit for a North Carolina kitchen where pork and apples are both familiar.
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