Tapas Style Spanish Rioja Marinated Chorizo Sausage
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.
Steps
Prick the sausages all over and place into a dish.
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.
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.
Slice the sausages thickly and skewer with a toothpick.
Serve alongside other tapas style dishes , such as olives , cubes of cheese and crusty bread.
This recipe can also be cooked on the barbeque - to great effect !.
Ingredients
chorizo sausage, rioja wine, black peppercorns, dried bay leaves, flat leaf parsley, toothpick