Tapas Style Spanish Rioja Marinated Chorizo Sausage |
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Prep Time: 1440 Minutes Cook Time: 12 Minutes |
Ready In: 1452 Minutes Servings: 4 |
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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:
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!
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