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.