Tapas Style Spanish Rioja Marinated Chorizo Sausage

1. 1

   Prick the sausages all over and place into a dish.

2. 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. 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. 4

   Slice the sausages thickly and skewer with a toothpick.

5. 5

   Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.

6. 6

   This recipe can also be cooked on the barbeque - to great effect!

* Per serving · 4 servings · Values may vary.

No additional tips available.