Chouriço à Bombeiro

A smoked sausage crackling under flames, releasing its spicy fat onto a skin that turns black and crispy. The aroma of grilled pork and burnt alcohol hits you instantly.

• Prep: 5 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 537
• Protein: 16 g
• Carbs: 51 g
• Fat: 15 g

Ingredients

• 2 pc Chorizo ( whole )
• 100 ml Vodka ( for flaming )
• 400 g Country bread ( sliced )
• 100 ml Aguardente

Instructions

1. Chorizo preparation

   Using a paring knife, make transverse slits every centimeter along the entire length of the chorizo. Be careful not to cut through the base so that the sausage remains whole.

2. Setting up the fire

   Place the chorizo on the grill of a specific terracotta dish (assador). Pour the aguardente (or vodka) into the bottom of the dish. The alcohol should bathe the bottom without directly touching the meat.

3. Flaming and cooking

   Ignite the alcohol with a long match. Turn the chorizo regularly with tongs while the flames lick the skin. It should blister, blacken in places, and the fat should bead.

Chef's tips

• If the flame goes out before the chorizo is properly charred, add a bit more alcohol and relight it.
• Serve immediately; the fat should still be boiling hot when you slice the rounds onto the bread.

Storage

Consume immediately after cooking. Does not store well once flamed.