Cook and Scale
Flambéed Chouriço in Aguardente
4 servings · 20 min total
A classic Portuguese tasca dish: whole chouriço sausages flamed tableside in aguardente until smoky and charred, served with garlic toasts to mop up the juices.
Ingredients
- 2 chourico, whole
- 1 dl aguardente
- 1 tbsp olive oil
- 1 baguette, sliced
- 1 garlic, halved
- black pepper to taste
- 1 bay leaf
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 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.
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.
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.
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.
- 5.
Toast the garlic bread — Meanwhile, toast the baguette slices and rub them with the cut garlic clove while still warm.
- 6.
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.