Chouriço Assado em Aguardente
Portugal's theatrical petisco: smoked Portuguese chouriço scored across the skin and flambéed tableside over fiery aguardente (grape brandy) in a traditional glazed ceramic pig roaster.
Ingredients
- • 1 whole high-quality Portuguese smoked chouriço de carne
- • 60ml Portuguese Aguardente bagaceira (or high-proof brandy/grain alcohol)
- • Crusty Portuguese bread (pão alentejano) for serving
Preparation Steps
Using a sharp knife, make diagonal cuts 1cm apart across the top of the chouriço, slicing halfway through the sausage without cutting all the way through.
Pour the aguardente into the bottom trough of the traditional ceramic pig roaster (assador de chouriço). Rest the chouriço across the top ridges.
Carefully ignite the aguardente with a long match or lighter. The blue flames will lick around the sausage, searing and blistering the casing.
Turn the sausage with tongs every 2 minutes until deeply charred and sizzling hot. Extinguish flame, slice into thick pieces, and serve immediately with crusty bread.