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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.