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! ---------------------------------------------------------------------------
Nutrition
Ingredients
