Tapas Style Spanish Rioja Marinated Chorizo Sausage
Per serving
A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content.
Ingredients
4 serv.Step-by-step instructions
- 1
Prick the sausages all over and place into a dish.
- 2
Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
- 3
Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
- 4
Slice the sausages thickly and skewer with a toothpick.
- 5
Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
- 6
This recipe can also be cooked on the barbeque - to great effect!
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