Chorizo a la Brasa

Chorizo skin snaps under the bite, releasing smoky, spicy red fat. A grilling classic where the meat stays juicy and charred by the flames.

• Prep time: 5 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 359
• Protein: 18 g
• Carbs: 1 g
• Fat: 31 g

Ingredients

• 4 piece Chorizo ( fresh, whole )
• 50 ml Dry white wine optional ( for basting )
• 1 tbsp Extra virgin olive oil ( to oil the grate )

Instructions

1. Preparing the sausages

   Prick the chorizos with a fork to prevent them from bursting. This allows excess fat to drip and feed the embers.

2. Searing on the grill

   Place the chorizos on a very hot grill. The skin should color quickly and become crispy. Turn regularly for even cooking.

3. Deglazing with wine

   Lightly brush the sausages with dry white wine. The steam will flavor the meat without putting out the fire.

4. Resting and serving

   Let rest for two minutes off the heat. Slice into thick rounds: the juices should bead on the surface.

Chef's tips

• Do not slice the chorizos before cooking, they would dry out immediately.
• The embers must be white: intense heat but no direct flames that would burn the skin.

Storage

Keep for 3 days in the fridge. Reheat in a hot pan to regain the crispiness.