1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (304g) Recipe makes 4 servings The following items or measurements are not included below: 5 black peppercorns
Calories 1050
Calories from Fat 642		(61%)
Amount Per Serving		%DV
	Total Fat 71.4g	109%
	Saturated Fat 26.2g	130%
	Monounsaturated Fat 32.5g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 2120mg		88%
Potassium 1132mg		32%
Total Carbohydrate 60.2g		20%
	Dietary Fiber 19.7g	78%
	Sugars 0.0g
Protein 46.8g		93%
detailed view... how is this calculated?

Menus using this recipe:

Ballooning (In Style) Over Barcelona

*Parsley*

Fly With Me To Barcelona

andypandy

Catalan Capers and a Barcelona Buffet with the SASSY ones!

French Tart

The Sassy Saucepan Clan In Beautiful Barcelona

A Good Thing

Spanish Night 2007 Ole!

Tia Mouse

Shadows Holiday Treats

Chef Shadows

people who like this recipe also like:

Nicoise Salad

By: Pets'R'us

Strawberry Adult Drink!!!

By: katia

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Recipe #225487 | 1 day | 1 day prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: French Tart
Apr 30, 2007

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.

SERVES 4 (change servings and units)

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
toothpicks

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!

Questions about this recipe?

Featured Reviews for This Recipe

From: AuntSana

On May 20, 2009

This was nothing but excellent! Had to send off for the chorizo. Couldn't find any decent one here! Served as part of a tapas lunch. Didn't change a thing. Thnx for posting, FT. Made for ZWT5

1 person found this review helpful

Was this review helpful to you? YES | NO

From: shyeyes6

On Feb 9, 2008

Made this as an appetizer for a family meal. Everyone loved it. It was very easy to make.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Shadows

On Dec 29, 2007

There used to be a good tapas bar in Georgetown ( D.C. ) that used to serve something like these. The only thing different was they sprinkled dry rosemary on them also! Boy does this take me back a few years! Thanks for a grand reminder of my wilding days! I have been making these often and experimenting with the herbs, wine and spices. This last time I made these ( Christmas weekend 2007 ) I used a comination of red wine ans dry sherry, fresh rosemary and 6 crushed juniper berries... took it to a whole other level... thanks FT! This is still one my family's favorites!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1350473

On Aug 21, 2009

Buy good Chorizo because that will make all the difference. This is a great dish that's easy and very tasty!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews