📝 About This Recipe
Chouriço Assado is a legendary staple of Portuguese tavernas, known for its dramatic presentation and irresistible smoky aroma. Traditionally cooked in a pig-shaped clay vessel called an 'assador de chouriço,' the sausage is literally set ablaze using high-proof spirits. This process yields a perfectly charred, crispy skin that snaps open to reveal a succulent, paprika-infused interior, making it the ultimate communal appetizer for any gathering.
🥗 Ingredients
The Star of the Show
- 2 links Portuguese Chouriço (high-quality, traditional smoked variety)
- 1/2 cup Aguardente or 151-proof Rum (for the flame; high-proof alcohol is essential)
The Bread and Rubs
- 1 loaf Rustic Portuguese Bread (Pão Alentejano) (sliced thick)
- 2 Garlic cloves (peeled and halved for rubbing the bread)
- 3 tablespoons Extra virgin olive oil (for drizzling)
- 1 pinch Coarse sea salt
Petiscos Accompaniments
- 1 cup Portuguese Galega Olives (cured in brine)
- 1/2 cup Pickled Carrots and Cauliflower (Portuguese style 'variantes')
- 1 sprig Fresh Parsley (finely chopped for garnish)
- 1/2 teaspoon Dried Oregano (for seasoning the olives)
- 1 teaspoon Red Wine Vinegar (to brighten the olives)
👨🍳 Instructions
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1
Begin by preparing the chouriço. Using a sharp knife, make shallow horizontal slits across the top of the sausage links, about 1/2 inch apart. Do not cut all the way through; these 'vents' allow the fat to render and the skin to crisp beautifully.
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2
Prepare the bread by slicing the rustic loaf into thick 1-inch slices. Toast them lightly in an oven or on a grill pan until golden.
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3
While the bread is still warm, rub the surface of each slice with the cut side of a garlic clove to infuse it with a subtle, aromatic heat.
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4
In a small bowl, toss the olives with a drizzle of olive oil, the dried oregano, a splash of red wine vinegar, and a pinch of sea salt. Set aside to marinate.
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5
Place your clay 'assador de chouriço' (or a heat-proof ceramic dish) on a stable, heat-resistant surface. Ensure there are no flammable materials nearby.
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6
Pour the Aguardente or high-proof rum into the bottom of the clay vessel. Use enough to cover the bottom entirely, usually about 1/4 to 1/2 cup.
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7
Carefully place the prepared chouriço links onto the metal grill grates of the assador, directly above the alcohol.
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8
Using a long-reach lighter or a long match, carefully ignite the alcohol in the vessel. The flames will rise up and lick the sausage.
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9
Let the sausage grill in the flames for about 3-4 minutes on the first side. You will hear the fat sizzling and see the skin beginning to char and blister.
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10
Using long metal tongs, carefully flip the chouriço links to ensure even cooking and charring on all sides. Be mindful of the open flame.
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11
Continue grilling for another 3-4 minutes. If the flame dies out before the sausage is sufficiently charred, you can carefully add a bit more alcohol and re-ignite, but never pour alcohol directly onto an active flame.
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12
Once the chouriço is dark red and has significant charred spots, remove it from the heat and place it on a wooden cutting board.
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13
Slice the grilled chouriço into rounds or bite-sized pieces while it is still piping hot and the juices are flowing.
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14
Arrange the sliced chouriço on a platter with the garlic-rubbed bread, the marinated olives, and the pickled vegetables.
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15
Drizzle the bread with a final touch of extra virgin olive oil and sprinkle fresh parsley over the sausage before serving immediately.
💡 Chef's Tips
Safety is paramount; always keep a lid or a damp cloth nearby to extinguish the flame if needed. Use 'Chouriço de Carne' for the best results, as it has a higher meat-to-fat ratio than other varieties. If you cannot find Aguardente, a 151-proof rum or even high-proof vodka will work, though rum adds a nice sweetness. Do not pierce the casing too deeply, or the sausage might dry out before it gets a good char. Always serve this dish immediately; the contrast between the hot, sizzling fat and the cool bread is the highlight of the experience.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde to cut through the richness of the pork. A cold Portuguese lager like Super Bock or Sagres is the traditional beverage of choice. Serve alongside a bowl of Caldo Verde soup for a more substantial meal. Include a wedge of Queijo de São Jorge (a sharp Portuguese cow's milk cheese) on the platter. Offer a small bowl of Piri-Piri oil on the side for those who want an extra kick of heat.