Tapas Style Spanish Rioja Marinated Chorizo Sausage

• 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

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!

sausage, rioja wine, black peppercorns, bay leaves, flat leaf parsley

Taken from www.food.com/recipe/tapas-style-spanish-rioja-marinated-chorizo-sausage-225487 (may not work)