Ingredients
- 1 1/2 pounds chorizo sausage (good-quality, we use smoked )
- 8 ounces red wine (or dry sherry, I use a burgundy for the red)
- 5 black peppercorns
- 4 dried bay leaves, crumbled
- 1 sprig rosemary, crumbled
- 5 juniper berries
- 1 teaspoon dried red pepper
How to Make
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Step 1: Prick the sausages all over and place into a dish.
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Step 2: Pour the wine over the sausages, then add the black peppercorns , crumbled bay leaves, juniper berries, rosemary and red pepper if using.
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Step 3: Cover and leave in the marinade for 24 hours.
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Step 4: 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.
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Step 5: Slice the sausages thickly and skewer with a toothpick.
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Step 6: Serve alongside other tapas style dishes or as is.
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Step 7: This recipe can also be cooked on the grill for added flavor.
Tips & Variations
- Tooth picks for serving
We hope you enjoy this recipe!
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