If you’re familiar with Spanish chorizo, this is Portugal’s version of a similar sausage. This is a popular technique for cooking chouriço and you’ll often see it on Portuguese restaurant menus.

The sausage is grilled on a clay dish similar to this one, over flames, fueled by some sort of questionable liquid. The fuel is usually aguardente or even alcohol. In this case I was out of both and used rum instead. Because of the lower alcohol content it took a little longer to cook.

I turned the sausage over frequently to make sure I cooked all areas of the sausage and to avoid burning any parts. The sausage took about 10 minutes to cook fully. I had to add more fuel two or three times during the cook.

Disclaimer: the sausage was cooked by an adult in a controlled environment.

#chouriço #chorizo #flamegrilled

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