Chouriço Assado
Portuguese smoked sausage (chouriço) roasted or flambéed at the table with aguardente (spirit). Simple, aromatic, and great for sharing.
4 ingredients
6 steps
Ingredients
- 12 Portuguese chouriço sausages (about 400g total)
- 22 tbsp aguardente (Portuguese grape spirit) or brandy
- 3Crusty bread to serve
- 4Lemon wedges (optional)
Instructions
- 1Score the chouriço diagonally several times on both sides, cutting about halfway through.
- 2Place on a special clay dish (assador de barro) or a heavy oven-proof dish.
- 3Drizzle the aguardente over the sausages.
- 4Carefully ignite the aguardente with a long match or lighter — the blue flame will burn for 1–2 minutes, cooking and flavouring the sausages. Alternatively, bake in an oven at 200°C for 15–20 minutes.
- 5Once the flames die down, the chouriço will be sizzling and fragrant.
- 6Slice thickly and serve immediately with crusty bread and lemon wedges if desired.