Smoked Asturian chorizo simmered in dry cider until the sausage is soft and the cider has cooked down to a sharp, red, rich sauce.
What makes it chorizo a la sidra
Smoked chorizo, whole or in pieces.
Dry Asturian cider, simmered down.
Eaten from the dish, with bread.
Where it comes from
It's sidrería food, set out in an earthenware dish to eat with bread between glasses. The chorizo is the region's smoked kind, and the cider is the flat, dry, sharp local one — not the sparkling bottled sort.
It needs nothing else, though some cooks add a bay leaf or a splash of apple brandy.