🔥 Flaming chouriço
Chouriço assado is a Portuguese smoked pork sausage, rich with paprika and garlic, grilled at the table over flaming brandy in a glazed clay dish shaped like a pig. The skin crackles and chars, the inside stays juicy and smoky. It is served sliced as a starter or petisco, often with olives and salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 chouriço sausage (about 350 g)
- 60 ml brandy or other strong spirit
- Coarse salt
Method
- Score the chouriço with shallow diagonal cuts.
- Spread a layer of coarse salt in the clay dish (or a heatproof metal tray) and set the sausage on the grid above it.
- Pour the brandy over the salt, carefully light it and let the sausage grill in the flames, turning once, for 6–8 minutes until blistered.
- Slice and serve hot.
How to make it lighter
- Treat it as a shared starter: 2–3 slices per person.
- Let the fat drip into the dish and leave it there rather than mopping it up.
- Serve with plenty of olives, tomato and green salad alongside.
History
Smoked chouriço is made all over Portugal, and flame-grilling it in an assador de barro, a clay dish with a grid on top, is a long-standing tavern custom. It is now a familiar starter in Portuguese restaurants at home and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →