Chouriço Assado
Experience the vibrant flavors of Portugal with Chouriço Assado, a traditional flame-grilled sausage appetizer. This simple yet captivating dish features smoky, spicy chouriço cooked to a delightful crisp, releasing its rich, savory juices. Perfect for sharing, it's an authentic taste of Portuguese culinary tradition.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 330 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsPortuguese chouriço (smoked paprika pork sausage)
- 30 mlbrandy(optional)
for serving
- 4 slicecrusty bread
Equipment
Chouriço roaster (assador de chouriço) · Tongs · Utility lighter or long matches · Chef's knife · Cutting board · Serving platter
The method
Step by step
- 1
Place the chouriço sausages into a traditional clay chouriço roaster (assador de chouriço) or a sturdy, heat-proof ceramic or cast-iron dish.
Cook’s note: Ensure your chosen dish can safely withstand direct flame and high temperatures without cracking or breaking.
- 2
Pour the brandy into the base of the chouriço roaster, if using, ensuring it surrounds the sausage without fully submerging it.
Cook’s note: The brandy adds a subtle aromatic complexity and creates a more dramatic presentation with a controlled flame.
- 3
Carefully ignite the brandy in the roaster or directly light the chouriço itself using a long match or a utility lighter.
Cook’s note: Always exercise extreme caution when working with open flames. Keep a fire extinguisher or a damp cloth nearby as a precaution.
- 4
Allow the chouriço to cook over the flame, rotating it frequently with tongs every 1-2 minutes, for a total of 5-10 minutes.
About 10 min
Cook’s note: Rotate the sausage consistently to ensure even cooking and a beautifully charred, crispy exterior on all sides.
- 5
Observe the chouriço as it cooks; it is ready when the skin is slightly blistered and crisp, and the sausage is heated through, with some fat rendered.
Cook’s note: The rendered fat will create a delicious, flavorful base in the roaster, perfect for dipping bread.
- 6
Carefully remove the cooked chouriço from the heat using tongs and transfer it to a cutting board.
Cook’s note: Allowing it to rest for a minute or two before slicing helps the juices redistribute, keeping the sausage moist.
- 7
Slice the chouriço into thick, coin-sized rounds, approximately 1/2 inch (1.25 cm) thick.
Cook’s note: Thicker slices are easier to handle and provide a satisfying bite, perfect for an appetizer.
- 8
Arrange the sliced chouriço on a serving plate and serve immediately with fresh, crusty bread.
Cook’s note: The crusty bread is essential for soaking up the flavorful rendered juices and brandy from the roaster.
Per serving
Nutrition
- Calories
- 330.1kcal
- Protein
- 12g
- Carbs
- 16.6g
- Fat
- 21.7g
- Fibre
- 0.9g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is fantastic as a starter for a Portuguese-themed meal, perhaps followed by a hearty seafood stew or grilled fish. Pair it with a crisp Vinho Verde or a robust red wine from the Douro region. For a non-alcoholic version, simply omit the brandy; the chouriço will still cook beautifully over a direct flame.
Store any leftover cooked chouriço in an airtight container in the refrigerator.
Reheat chouriço slices gently in a dry pan over medium-low heat until warmed through, or briefly in a microwave. Be careful not to overcook, as it can dry out.
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