Chorizo With Sun-Dried Tomatoes & Cider Recipe

Directions:

1. Lightly spray a large non stick pan & saute sausages until cooked but still pink in the middle, about 15 minutes; remove from pan & reserve in a warm oven.
2. Heat oil in the same pan on medium heat; add onion & garlic, cook & stir for about 5 minutes or until onions are translucent.
3. Add paprika & cook for about a minute.
4. Stir in cider & bay leaves, bring to a boil, reduce heat to low & simmer for 5 minutes.
5. Cut chorizo diagonally into 3/4 inch pieces & return to pan along with sun dried tomatoes; simmer for an additional 5 minutes.
6. Remove bay leaves, sprinkle with parsley & serve with crusty bread to mop up the sauce.