Apples and Sausage in Cider, Asturian Style
Dry cider is the traditional drink of Asturias, a coastal province of northern Spain, where it is often served or cooked with chorizo or other kinds of sausage. For this recipe, use a crisp, sweet apple like Gala or GoldRush; Granny Smith, in a pinch; or these heirloom apples if you can find them: Belle de Boskoop, Bramley's Seedling, Ashmead's Kernel or Ananas Reinette. The original recipe did call for chorizo (fresh or cured/dried); feel free to substitute. We liked the pairing with sumac-spiced merguez from Whitmore Farm of Emmitsburg, Md., which sells at the Broad Branch Farmers Market in Northwest Washington on Saturday mornings.Ingredients
- 1 pound lamb merguez sausage (casings on or off; see headnote)
- 1 tablespoon olive oil 1/2 onion, cut into very thin slices
- 1 cup dry (hard) apple cider
- 1 or 2 apples, cored and sliced into half-moons (see headnote)
- Kosher salt (optional)
- Chopped flat-leaf parsley, for garnish
- Thin, toasted slices of baguette or ciabatta, for serving
Cut the merguez sausage into 1-inch pieces, then use the palm of your hand to flatten each piece.
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the sausage; cook, stirring, until the sausage has browned and is releasing some of its juices and fat, about 5 minutes. Pour off all but a tablespoon or two of the rendered fat, if desired.
Add the onion and cider; cook for 6 minutes, stirring once or twice, until the onion has softened. Add the apple slices and stir to incorporate. Cook for 6 minutes, stirring once or twice; some of the liquid will evaporate, slightly thickening the cider sauce. Taste, and add salt if needed.
Divide among individual small bowls. Garnish with the parsley. Serve warm, with the toasted bread slices.