Flaming Chouriço

Name: Flaming Chouriço
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Portuguese
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)

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.

13 minEasyServes 4310 cal/serving

PortugueseAppetizerOpen FireStandardDairy-FreeNightshade-FreeCorn-Free

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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

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.
2

Place the ceramic {assador} (traditional clay dish) or a small cast-iron skillet on a heatproof surface in the center of your table.
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.
4

Place the whole chouriço in the ceramic dish or skillet, arranging it in a coil or horseshoe shape.
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.
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.
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.
8

Extinguish any remaining flames by covering with a heatproof lid if necessary.
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).
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.

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Questions

How do I know when Flaming Chouriço is done?

Go by the cues in the method rather than the clock. Step 7: cook until the alcohol burns off and the chouriço is lightly charred on the outside and heated through.

Can I make Flaming Chouriço gluten-free?

Yes. The gluten in Flaming Chouriço is 1 loaf rustic bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Flaming Chouriço?

One serving (the recipe makes 4) is about 310 calories, with 0 g protein, 24 g carbohydrate and 24 g fat, plus 507 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Flaming Chouriço?

Refrigerate what is left of Flaming Chouriço within two hours and eat it within three days. Reheat gently on the stovetop.

Can I halve or double Flaming Chouriço?

Yes. As written it serves 4. Halved, the chouriço drops from 1 lb to 1/2 lb; doubled, it is 2 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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