Chouriço assado comes with its own theater: a little clay dish (assador) shaped to hold the sausage over a pool of spirit, which is set alight at the table. It is not just a party trick; the flaming aguardente renders the sausage and gives it a deep, slightly caramelized crust.
It is one of the easiest recipes on the site, but it is such a staple of Portuguese gatherings that it had to be here. All you need is good smoked chouriço, a splash of high-proof spirit, and something to catch the flame safely. Serve it with crusty bread for soaking up the drippings.
If you do not have a traditional assador de barro, a cast-iron skillet or a metal dish set on a heatproof trivet works fine; you just lose a little of the drama. Serve it alongside Pão com Chouriço (recipe on the site) or a plate of Bifanas (recipe on the site) for a full Portuguese spread. Keep the flaming dish well away from children and pets.
Chouriço Assado Recipe
Ingredients
- 1 whole Portuguese chouriço or linguiça, about 12 ounces (smoked, cured, not fresh sausage)
- 1/4 cup aguardente, white rum, or other high-proof clear spirit (at least 100 proof)
- 1 crusty baguette or Portuguese roll, sliced, for serving
Instructions
- Using a sharp knife, score the chouriço with shallow diagonal cuts on both sides, about 1/4 inch deep, without cutting all the way through. This helps it render and catch flame evenly.
- Set the chouriço in a traditional clay chorizo cooker, a small cast iron skillet, or a heatproof metal dish. Place it on a large tray or heatproof surface away from anything flammable, including overhead cabinets.
- Warm the spirit briefly (10 seconds in the microwave is plenty, just don’t overheat it), pour it around and over the chouriço, and immediately light it with a long match or lighter, standing back.
- Let it flame for 1 to 2 minutes, basting the sausage with the burning liquid using a long spoon if you’re comfortable doing so, until the flames die down on their own.
- Let the chouriço rest for a minute, then slice and serve immediately with crusty bread for dipping in the drippings.
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