Tapas Style Marinated Chorizo
May 05, 2014
Categories: Side Dishes, Snacks, Pork, Pork Sausage, Alcohol, Appetizers, Authentic, Central/South American, Mediterranean, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Small Batch Cooking, Brunch, Cinco de Mayo, Entertaining, Game/Sports Day, New Years, Romantic Dinner, Grilling (Outdoor), Marinate, Refrigerator, Stove Top, No Eggs, Non-Dairy, Wine, Make it from scratch, Spices, Spicy, Open Fire more
"This is based on a recipe from another site posted in 2007, I have made enough changes to call it mine. It ia a favorite of my wife's and me. We have our chorizo made and smoked by our butcher. I am sure this will become a favorite of yours also."
- Serving Size: 1 (424.5 g)
- Calories 956.8
- Total Fat - 66.2 g
- Saturated Fat - 24.7 g
- Cholesterol - 149.7 mg
- Sodium - 2104.9 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 7.3 g
- Sugars - 18.5 g
- Protein - 43.5 g
- Calcium - 81.8 mg
- Iron - 4.9 mg
- Vitamin C - 18.9 mg
- Thiamin - 1.2 mg
Prick the sausages all over and place into a dish.
Pour the wine over the sausages, then add the black peppercorns , crumbled bay leaves, juniper berries, rosemary and red pepper if using.
Cover and leave 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 or as is.
This recipe can also be cooked on the grill for added flavor.
Tips & Variations
- Tooth picks for serving