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.
Una ricetta originale di Forkin
- Tempo totale
- 15 min
- Porzioni
- 4
- Difficoltà
- Facile
- Per porzione
- 330 kcal
Informazioni sugli allergeni: può contenere glutine. In caso di allergie, controlla sempre le confezioni degli ingredienti.
Preparazione
Ingredienti
Ingredienti
- 2 pzPortuguese chouriço (smoked paprika pork sausage)
- 30 mlbrandy(facoltativo)
for serving
- 4 fettacrusty bread
Attrezzatura
Chouriço roaster (assador de chouriço) · Tongs · Utility lighter or long matches · Chef's knife · Cutting board · Serving platter
Il procedimento
Passo dopo passo
- 1
Place the chouriço sausages into a traditional clay chouriço roaster (assador de chouriço) or a sturdy, heat-proof ceramic or cast-iron dish.
Nota dello chef: Ensure your chosen dish can safely withstand direct flame and high temperatures without cracking or breaking.
- 2
Pour the brandy into the base of the chouriço roaster, if using, ensuring it surrounds the sausage without fully submerging it.
Nota dello chef: The brandy adds a subtle aromatic complexity and creates a more dramatic presentation with a controlled flame.
- 3
Carefully ignite the brandy in the roaster or directly light the chouriço itself using a long match or a utility lighter.
Nota dello chef: Always exercise extreme caution when working with open flames. Keep a fire extinguisher or a damp cloth nearby as a precaution.
- 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.
Circa 10 min
Nota dello chef: Rotate the sausage consistently to ensure even cooking and a beautifully charred, crispy exterior on all sides.
- 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.
Nota dello chef: The rendered fat will create a delicious, flavorful base in the roaster, perfect for dipping bread.
- 6
Carefully remove the cooked chouriço from the heat using tongs and transfer it to a cutting board.
Nota dello chef: Allowing it to rest for a minute or two before slicing helps the juices redistribute, keeping the sausage moist.
- 7
Slice the chouriço into thick, coin-sized rounds, approximately 1/2 inch (1.25 cm) thick.
Nota dello chef: Thicker slices are easier to handle and provide a satisfying bite, perfect for an appetizer.
- 8
Arrange the sliced chouriço on a serving plate and serve immediately with fresh, crusty bread.
Nota dello chef: The crusty bread is essential for soaking up the flavorful rendered juices and brandy from the roaster.
Per porzione
Valori nutrizionali
- Calorie
- 330,1kcal
- Proteine
- 12g
- Carboidrati
- 16,6g
- Grassi
- 21,7g
- Fibre
- 0,9g
- Zuccheri
- 1,6g
Stima basata sulle quantità degli ingredienti della ricetta. I valori possono variare in base alle marche e alle sostituzioni.
Conservalo al meglio
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.
Store any leftover cooked chouriço in an airtight container in the refrigerator.
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.