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Chouriço Assado is as much a spectacle as it is a dish. In Portugal, this flame grilled sausage is often served sizzling at the table, cooked over an open flame in a small clay grill, filling the air with rich, smoky aromas before the first bite is even taken.
It is a food meant to be shared, passed around between friends over a glass of wine or a cold beer. Its appeal lies in its simplicity. Good sausage, open flame, and a little theatre in the way it is served make it unforgettable.
From bustling Lisbon taverns to quiet village gatherings, Chouriço Assado carries the same sense of warmth and conviviality. It is a dish that invites conversation as much as it delivers bold, savoury flavour.
What Is Chouriço Assado?
Chouriço Assado is a cured Portuguese sausage that is grilled over an open flame until the skin blisters and the fat begins to melt. It is often served whole, still hot, for diners to slice at the table.
The sausage itself is seasoned generously, with paprika lending both its colour and a warm, smoky edge. Garlic adds depth, while a slow curing process gives it a firm texture that softens when heated.
While many enjoy it as part of a larger spread, it is also served on its own as a starter. The preparation is straightforward, yet the flavours feel complete, needing little more than bread to soak up the juices.
Ingredients and Taste
The foundation of Chouriço Assado is high quality pork, chopped or minced, mixed with paprika, garlic, wine, and salt. This mixture is packed into natural casings and cured until it develops a concentrated depth of flavour.
Once grilled, the chouriço releases fragrant oils that carry hints of paprika smoke and roasted garlic. The first bite offers a satisfying snap, followed by a rich, savoury depth that lingers on the palate.
Its taste is robust but balanced, with the paprika’s warmth leading, garlic’s savoury tones following, and the pork’s natural sweetness tying it all together. When eaten with crusty bread, the experience feels both rustic and indulgent.
A Taste of History
Chouriço has long been a staple in Portuguese kitchens, its origins tied to methods of preserving meat before refrigeration. Paprika and garlic acted as both flavour and preservative, while curing extended its shelf life for months.
Flame grilling the sausage became popular in taverns and festivals, not only for the taste but for the theatre of it. Cooking it over an open flame brought out the oils and aromas, turning a preserved food into something freshly indulgent.
Today, Chouriço Assado is enjoyed year round, though it shines brightest during social gatherings and celebrations. Whether served in a rustic clay dish at a countryside festa or at a city wine bar, it keeps its role as a food of connection.
It is a reminder of how Portuguese cuisine values both flavour and shared experience. In each bite is the comfort of tradition, the warmth of good company, and the unmistakable satisfaction of fire meeting well-seasoned meat.
How to Make Chouriço Assado (Flame Grilled Sausage)
Chouriço Assado is a rustic Portuguese delicacy where smoky, paprika rich chouriço is flamed over aguardente for a charred, aromatic finish. The process is simple yet dramatic, perfect for sharing at the table. See the recipe card at the bottom for printable directions
Ingredients
For the Chouriço Assado
- 2 whole Portuguese chouriço sausages (about 250 g each)
- 120 ml aguardente (Portuguese firewater) or other high proof clear spirit
- Crusty bread, for serving
Optional Accompaniments
- Pickled vegetables (picles)
- Olives
- Sliced cheese
Cooking Instructions
Step 1: Prepare the chouriço
To begin, score each chouriço diagonally along its length, cutting halfway through. This helps the heat penetrate and allows fat to render evenly. Move to preparing the spirit for flaming.
Step 2: Select the cooking vessel
Place a traditional barro (clay) chouriço grill on a heat safe surface. If you do not have one, use a heatproof metal tray. This ensures safety when igniting the spirit. Proceed to adding the spirit.
Step 3: Add the aguardente
Pour the aguardente into the base of the clay grill until it fills the bottom but does not touch the sausage once placed on top. Transition to igniting the spirit.
Step 4: Ignite carefully
Using a long match or lighter, carefully ignite the aguardente. The blue flame will appear immediately. Always keep hands and face at a safe distance. Move to grilling the sausage.
Step 5: Grill over open flame
Place the scored chouriço directly over the flame on the grill. Turn occasionally with tongs to ensure all sides char evenly and the fat renders fully. Transition to checking doneness.
Step 6: Check for readiness
The sausage is ready when the skin is blistered, lightly charred, and the fat is bubbling. This usually takes 8–10 minutes, depending on flame strength. Move to resting before slicing.
Step 7: Rest briefly
Remove the chouriço from the grill and rest for 2–3 minutes to allow juices to settle. This prevents excessive dripping when slicing. Transition to serving.
Final Step: Serve immediately
Slice into thick rounds and serve with crusty bread, olives, or pickled vegetables. Presentation tip: Serve the chouriço still on the clay grill for a dramatic table side experience.
Variations and substitutions
- If Portuguese chouriço is unavailable use Spanish chorizo (semi cured, not fully dried) for a similar texture, though flavour will differ.
- If aguardente is unavailable substitute with grappa or another high proof clear spirit.
- Add rosemary sprigs to the flame for a subtle herbal smoke.
Cooking Tips for Perfect Chouriço Assado
- Always score the chouriço before grilling for even cooking and better flavour release.
- Use a well-ventilated space or outdoor setting when igniting alcohol.
- Do not overfill with aguardente; excess will cause large uncontrolled flames.
- Turn the sausage slowly and evenly for consistent char.
- Serve immediately while hot for the best texture and aroma.
Portuguese Chouriço Assado (Flame Grilled Sausage)
Ingredients
For the Chouriço Assado
- 2 whole Portuguese chouriço sausages about 250 g each
- 120 ml aguardente Portuguese firewater or other high proof clear spirit
- Crusty bread for serving
Optional Accompaniments
- Pickled vegetables picles
- Olives
- Sliced cheese
Instructions
- To begin, score each chouriço diagonally along its length, cutting halfway through. This helps the heat penetrate and allows fat to render evenly. Move to preparing the spirit for flaming.
- Place a traditional barro (clay) chouriço grill on a heat safe surface. If you do not have one, use a heatproof metal tray. This ensures safety when igniting the spirit. Proceed to adding the spirit.
- Pour the aguardente into the base of the clay grill until it fills the bottom but does not touch the sausage once placed on top. Transition to igniting the spirit.
- Using a long match or lighter, carefully ignite the aguardente. The blue flame will appear immediately. Always keep hands and face at a safe distance. Move to grilling the sausage.
- Place the scored chouriço directly over the flame on the grill. Turn occasionally with tongs to ensure all sides char evenly and the fat renders fully. Transition to checking doneness.
- The sausage is ready when the skin is blistered, lightly charred, and the fat is bubbling. This usually takes 8–10 minutes, depending on flame strength. Move to resting before slicing.
- Remove the chouriço from the grill and rest for 2–3 minutes to allow juices to settle. This prevents excessive dripping when slicing. Transition to serving.
- Slice into thick rounds and serve with crusty bread, olives, or pickled vegetables. Presentation tip: Serve the chouriço still on the clay grill for a dramatic table side experience.
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