Known in Portugal as “Chouriço à bombeiro”

Ingredients

• 300 g Portuguese-style chouriço
• 125 ml Aguardente (Portuguese distilled alcohol)
• 1 Clay Piglet – Assador de Chouriço

Method

Score chouriço at 1 cm intervals. Place it on the grill and pour over alcohol. Place over medium heat for 1 minute. Remove from heat and ignite alcohol. Cook the chouriço, turning occasionally, for 5 minutes or until crisp, adding and igniting more alcohol if necessary.

By: Maria Antunes