TIP: For added deliciousness, serve this dish with mashed or boiled potatoes or a crispy baguette.
4 links Spanish chorizo (about 1 pound)
1 small yellow onion, thinly sliced
High-heat cooking oil, such as grapeseed or avocado oil, as needed for the pan
2 green apples, sliced
1 1/2 cups hard cider
3 sprigs thyme
Kosher salt, to taste
In a pan over medium-high heat, sear chorizo until brown on both sides, about 1 1/2 minutes per side. Once browned, remove from the pan and set aside on a plate.
Turn heat down to medium and add onion. If the pan is too dry, add a small amount of oil. Cook onion for about 4 minutes until they begin to turn translucent, then add in sliced apples. Cook the mixture for 2 more minutes and add in cider and thyme.
Bring everything to a boil and continue to boil for 2 minutes, then add chorizo back into the pan and cook in simmering liquid for an additional 2 to 4 minutes until chorizo is 155°F on an instant-read thermometer and sauce has reduced. Season with salt and enjoy.