Sausages and Apples in Cider

by Daniel Rogov

1/2 kilo chorizo sausage or other spicy sausage
2 apples, peeled, cored and cut in 1 cm. slices
2 cups apple cider
2 Tbsp. brandy

In a heavy skillet place the sausages, apple slices, half the cider and the brandy. Cover and cook over a medium flame for 15 minutes, adding the remaining cider a little at a time as the liquid is absorbed. Slice the sausages and serve with the apples and sauce.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.