Arrange chorizo sausage links in a large cast iron or other heavy-duty skillet without overcrowding. Add water and turn heat to medium.

Cover and cook for 10-15 minutes, turning once halfway through, or just until the sausage is firm, but not completely cooked through. Remove from heat and transfer the sausage to a large, rimmed plate.

If necessary, gently blot excess water from bottom of skillet with paper towels. Add olive oil and return to medium heat.

Add the red onion, garlic, potatoes, rosemary, and thyme leaves. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and the potatoes are golden brown, approximately 10-15 minutes.

While the vegetables are cooking, slice the sausage links into bite-sized pieces and return to the rimmed plate. Set aside.

Once the potatoes are browned, deglaze the skillet by adding the chicken broth and gently scraping the bottom with a spatula to release any browned bits. Simmer for 4-5 minutes, stirring occasionally.

Add the chopped apples and sliced sausage to the skillet and stir to combine. Cover and cook just until the apples are crisp-tender and the sausage is cooked through, approximately 4-5 minutes. Do not overcook the apples. 8. Remove from heat and garnish with some fresh chopped parsley right before serving. Enjoy!