Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Chouriço Assado na Brasa

Serves 4 to 6 Appetizer meat, Appetizers

Chouriço Assado na Brasa

Chouriço Assado na Brasa hails from the rugged landscapes of Trás-os-Montes and the expansive plains of the Alentejo, regions where culinary traditions are as hearty as the land itself. Here, meals are crafted with the simplicity of good olive oil and a pinch of salt, measured by instinct rather than scale. A staple in Portuguese homes, this dish is as unfussy as it is flavorful, embodying the straightforward approach of a family cook who knows their way around a kitchen.

Grilled chouriço boasts a crisp, charred exterior and juicy, spiced interior, enhanced by aguardente's warmth. Broa de milho absorbs savory juices, adding crunch, while olive oil, flaky sea salt, and black pepper elevate this rustic delight.

Ingredients

  • 2chouriço de carne — scored on the diagonal
  • 80 mlaguardente — to burn under the sausage
  • 1loaf of broa de milho — cut into thick slices
  • 2 tbspolive oil
  • to tasteblack pepper
  • to tasteflaky sea salt

Method

  1. Begin by gathering all your ingredients: 2 chouriço de carne, 80 ml of aguardente, 1 loaf of broa de milho, 2 tablespoons of olive oil, black pepper, and flaky sea salt. Slice the broa de milho into thick pieces, which will be used to soak up the delicious juices later.
  2. Prepare the chouriço by making shallow cuts along its length. This will help the fat render and the flavors to develop as it cooks. Place the chouriço in a clay dish or a grill-safe pan that can withstand high heat.
  3. Pour the 80 ml of aguardente over the chouriço, ensuring it is evenly coated. This will infuse the sausage with a distinct aroma and help create a beautiful char when it cooks.
  4. Set a grill or stovetop to high heat. If using a grill, ensure the coals are hot and glowing. Place the chouriço on the grill or in the pan, allowing the aguardente to ignite briefly for added flavor. Be cautious of the flames, and let them die down naturally.
  5. Cook the chouriço until the skin is crisp and slightly charred, turning occasionally. The chouriço should be golden brown and sizzling, with the aroma of the spices filling the air. This should take about 10-15 minutes, depending on the heat source.
  6. While the chouriço is cooking, drizzle the sliced broa de milho with 2 tablespoons of olive oil and season with black pepper and flaky sea salt to taste. Toast the bread slices on the grill or in a separate pan until they are golden and crispy on the outside.
  7. Once the chouriço is cooked to perfection, remove it from the heat and let it rest for a few minutes. This allows the juices to redistribute, ensuring a moist interior.
  8. Serve the chouriço on a small plate, accompanied by the toasted broa de milho. Finish with a sprinkle of flaky sea salt over the chouriço for added texture and flavor. Enjoy this simple yet flavorful dish while it is still warm.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine