Tapas Style Spanish Rioja Marinated Chorizo Sausage - cooking recipe

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

Preparation

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!