Easy Flame-Grilled Chouriço (Chouriço á Bombeiro) Recipe
Ingredients
Directions
- Wash and dry the chouriço with paper towels.
- Place 2 oz of the Alcohol in the bottom of the dish.
- Make a few cuts into the top of the chouriço and place on cooking dish.
- Light a match and slowly light the alcohol.
- Let the flames cook the chouriço until crispy (caution, do not touch flames).
- Turn the chouriço over to cook the other side if desired.
- If the flames die out before the chouriço is cooked, start the process over!
- Remove the chouriço onto a serving plate and serve in slices.
- Serve with Portuguese crusty bread or papo-secos.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute chouriço with another type of sausage?
Yes, you can substitute chouriço with other types of smoked sausages such as linguica, andouille, or even kielbasa. Just ensure that the sausage you choose has a similar flavor profile and acidity to achieve the best results.
How should I store leftover chouriço after cooking?
Leftover cooked chouriço should be stored in an airtight container in the refrigerator. It can last for up to 3 days. You can also freeze it for up to 3 months, but make sure to slice it before freezing for easier portioning.
What should I do if the flames go out while cooking the chouriço?
If the flames die out before the chouriço is fully cooked, simply add a little more alcohol to the dish (making sure to do it carefully), and reignite it with a long match. Be cautious and keep a safe distance from the flames.
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