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Chouriço Assado

Experience the vibrant flavors of Portugal with Chouriço Assado, a traditional flame-grilled sausage appetizer. This simple yet captivating dish features smoky, spicy chouriço cooked to a delightful crisp, releasing its rich, savory juices. Perfect for sharing, it's an authentic taste of Portuguese culinary tradition.

Une recette originale de Forkin

Temps total
15 min
Portions
4
Difficulté
Facile
Par portion
330 kcal

Informations sur les allergènes : peut contenir gluten. En cas d'allergie, vérifiez toujours l'emballage des ingrédients.

Chouriço Assado

Préparation

Ingrédients

Ingrédients

  • 2 pcePortuguese chouriço (smoked paprika pork sausage)
  • 30 mlbrandy(facultatif)

for serving

  • 4 tranchecrusty bread

Matériel

Chouriço roaster (assador de chouriço) · Tongs · Utility lighter or long matches · Chef's knife · Cutting board · Serving platter

La préparation

Étape par étape

  1. 1

    Place the chouriço sausages into a traditional clay chouriço roaster (assador de chouriço) or a sturdy, heat-proof ceramic or cast-iron dish.

    Note du chef : Ensure your chosen dish can safely withstand direct flame and high temperatures without cracking or breaking.

  2. 2

    Pour the brandy into the base of the chouriço roaster, if using, ensuring it surrounds the sausage without fully submerging it.

    Note du chef : The brandy adds a subtle aromatic complexity and creates a more dramatic presentation with a controlled flame.

  3. 3

    Carefully ignite the brandy in the roaster or directly light the chouriço itself using a long match or a utility lighter.

    Note du chef : Always exercise extreme caution when working with open flames. Keep a fire extinguisher or a damp cloth nearby as a precaution.

  4. 4

    Allow the chouriço to cook over the flame, rotating it frequently with tongs every 1-2 minutes, for a total of 5-10 minutes.

    Environ 10 min

    Note du chef : Rotate the sausage consistently to ensure even cooking and a beautifully charred, crispy exterior on all sides.

  5. 5

    Observe the chouriço as it cooks; it is ready when the skin is slightly blistered and crisp, and the sausage is heated through, with some fat rendered.

    Note du chef : The rendered fat will create a delicious, flavorful base in the roaster, perfect for dipping bread.

  6. 6

    Carefully remove the cooked chouriço from the heat using tongs and transfer it to a cutting board.

    Note du chef : Allowing it to rest for a minute or two before slicing helps the juices redistribute, keeping the sausage moist.

  7. 7

    Slice the chouriço into thick, coin-sized rounds, approximately 1/2 inch (1.25 cm) thick.

    Note du chef : Thicker slices are easier to handle and provide a satisfying bite, perfect for an appetizer.

  8. 8

    Arrange the sliced chouriço on a serving plate and serve immediately with fresh, crusty bread.

    Note du chef : The crusty bread is essential for soaking up the flavorful rendered juices and brandy from the roaster.

Par portion

Nutrition

9%Score
Calories
330,1kcal
Protéines
12g
Glucides
16,6g
Lipides
21,7g
Fibres
0,9g
Sucres
1,6g

Estimation basée sur les quantités d'ingrédients de la recette. Les valeurs peuvent varier selon les marques et les substitutions.

Bien conserver

Note du chef :

This dish is fantastic as a starter for a Portuguese-themed meal, perhaps followed by a hearty seafood stew or grilled fish. Pair it with a crisp Vinho Verde or a robust red wine from the Douro region. For a non-alcoholic version, simply omit the brandy; the chouriço will still cook beautifully over a direct flame.

Conservation

Store any leftover cooked chouriço in an airtight container in the refrigerator.

Réchauffage

Reheat chouriço slices gently in a dry pan over medium-low heat until warmed through, or briefly in a microwave. Be careful not to overcook, as it can dry out.