How to make Chouriço Assado na Brasa

Why cooks start here

Chouriço Assado na Brasa is cooked the way Trás-os-Montes and the Alentejo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.