Cook and Scale
Chouriço Assado (Flaming Chouriço)
4 servings · 20 min total
Smoky Portuguese chouriço sausage, flambéed at the table in aguardente and served sizzling with crusty bread — a dramatic petisco.
Ingredients
- 2 chourico, whole
- 4 tbsp aguardente, or brandy
- 1 baguette, sliced, to serve
- 1 lemon, cut into wedges, to serve
- 80 g black olives, to serve
- 80 g green olives, to serve
- 1 tbsp olive oil, to drizzle
- 80 g pickled gherkin, to serve
Contains: Gluten, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score the chouriço — Score the chouriço sausages diagonally a few times without cutting all the way through, and place in a traditional clay dish or a heatproof serving dish.
- 2.
Flambé the chouriço — Pour the aguardente over the chouriço and, working carefully away from anything flammable, carefully ignite it to flambé.
- 3.
Grill the chouriço — Alternatively, skip the flambé and simply grill the chouriço over medium-high heat for 12-15 minutes, turning often, until charred and heated through.
- 4.
Slice and serve — Slice and serve immediately, sizzling hot, with crusty bread and lemon wedges.