Flaming Chouriço
A dramatic appetizer where smoked Portuguese sausage is doused in alcohol and set aflame tableside in a traditional clay dish. This crowd-pleasing spectacle caramelizes the sausage edges while highlighting its rich, smoky flavor.
Ingredients
- 1 lb Portuguese chouriço sausage, whole
- 1/4 cup aguardente (Portuguese brandy) or brandy
- 1 loaf rustic bread, sliced
- 1 lemon, cut into wedges
- 2 tbsp extra virgin olive oil (for drizzling)
Instructions
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1
Important safety note: This recipe involves open flames and alcohol. Never leave the dish unattended while flaming, keep a fire extinguisher nearby, and don't perform this near flammable materials or under low-hanging objects.
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2
Place the ceramic {assador} (traditional clay dish) or a small cast-iron skillet on a heatproof surface in the center of your table.
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3
Using a sharp knife, score the 1 lb whole Portuguese chouriço sausage by making shallow diagonal cuts along its length, about 1/2 inch apart. This prevents it from bursting when heated.
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4
Place the whole chouriço in the ceramic dish or skillet, arranging it in a coil or horseshoe shape.
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5
When ready to serve, pour the 1/4 cup aguardente (Portuguese brandy) or brandy over the chouriço, making sure it pools around the sausage rather than just on top.
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6
Immediately light the alcohol with a long match or long-reach lighter, stepping back as you do. The flames should rise up and slowly diminish as the alcohol burns off.
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7
Allow the dish to flame for 3-5 minutes until the alcohol burns off and the chouriço is lightly charred on the outside and heated through.
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8
Extinguish any remaining flames by covering with a heatproof lid if necessary.
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9
Squeeze a bit of 1 cut into wedges lemon juice over the sausage and drizzle with 2 tbsp extra virgin olive oil (for drizzling).
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10
Slice the chouriço into bite-sized pieces at the table and serve hot with 1 loaf sliced rustic bread for dipping into the flavorful oil that collects in the dish.