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.

• Ready In: 24 hrs 12 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  good quality spanish chorizo sausage
• 8  fluid ounces  rioja wine
• 5  black peppercorns
• 3  dried bay leaves, crumbled
•  flat leaf parsley, for serving
•  toothpick

Directions

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!