Chouriço Assado

A flame-charred skin that snaps under the tooth, releasing smoky meat and spicy juices. The intense aroma of grilled paprika and burnt alcohol defines this Portuguese tavern classic.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 424
• Protein: 13 g
• Carbs: 29 g
• Fat: 14 g

Ingredients

• 2 piece Chorizo ( whole )
• 100 ml Vodka ( for flambéing )
• 2 piece Traditional French bread ( thickly sliced )
• 100 ml Aguardente ( traditional (Aguardente Bagaceira) )

Instructions

1. Score the chorizo

   Make transverse incisions every centimeter along the back of the chorizo. Do not cut all the way through: the sausage must remain whole to sit on the grill.

2. Prepare the flambé

   Pour the vodka and aguardente into the bottom of the clay dish (the assador). This alcohol mixture should lightly cover the bottom to ensure a bright, steady flame.

3. Ignition

   Carefully ignite the alcohol mixture. Place the chorizo on the ridges of the dish. The flames should lick the meat and start to make the fat sizzle.

4. Grill and turn

   Using tongs, turn the sausage regularly. The skin should blister, blacken in spots, and become crispy. The red fat should drip into the dish.

5. Slicing and serving

   Once the flames have died down and the skin is well grilled, remove the chorizo. Slice it completely and serve immediately with pieces of bread to soak up the juices.

Chef's tips

• If the flame goes out too quickly, add a splash of alcohol under the grill, never directly onto the meat.
• Always use a glazed clay dish to withstand the heat of the flambé.

Storage

Consume immediately. Grilled chorizo hardens as it cools.