Portuguese Flame Grilled Sausage

Known in Portugal as “Chouriço à bombeiro”


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


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

Leave a Reply

Your email address will not be published. Required fields are marked *