Flambéed Chouriço in Aguardente

Method

1. 1
   • bay leaf 1

   Set up the chouriceira — Place the whole chouriço links in a traditional clay chouriceira (or a heatproof shallow dish) set over a small burner or grill, with the bay leaf tucked underneath.

2. 2
   • olive oil 1 tbsp

   Score and oil the chouriço — Score the chouriço skins lightly with a knife and brush with olive oil so they render and char slightly as they cook.

3. 3
   • aguardente 1 dl

   Warm and pour the aguardente — Warm the aguardente gently in a small pan (do not let it boil), then pour it evenly over the chouriço.

4. 4
   • aguardente 1 dl

   Flambé the chouriço — Carefully light the aguardente with a long match, standing well back, and let the flames dance over the chouriço until they die down naturally, turning the sausages once so both sides char and absorb the spirit.

   ⏱3 min
5. 5
   • baguette 1
   • garlic 1

   Toast the garlic bread — Meanwhile, toast the baguette slices and rub them with the cut garlic clove while still warm.

   ⏱4 min
6. 6
   • garlic 1
   • black pepper to taste

   Slice and serve with toasts — Once the flames have fully subsided, slice the chouriço on the diagonal, season with black pepper, and serve immediately with the garlic toasts to soak up the smoky, spirit-infused juices.