Flame-Grilled Portuguese Chouriço

Ingredients:

• 1 Portuguese chouriço sausage (or more, as needed)

• Alcohol (such as aguardente or strong spirits) – optional, for flaming

• Rustic Portuguese bread or crusty rolls – for serving

Instructions:

1. Prepare the Chouriço:

   • Use a knife to lightly score the sausage to prevent it from bursting and to help cook evenly.

2. Cook the Chouriço:

   • Traditional method (Flaming): Place the chouriço on a special clay dish (called assador de barro). Pour some strong alcohol (like aguardente) over it and light it carefully with a long lighter or match. Let it flame-cook for several minutes, turning occasionally until the skin is crispy.

   • Alternative method: You can also grill it or roast it in the oven at 200°C (390°F) for about 15–20 minutes until browned and cooked through.

3. Serve:

   • Slice the chouriço and serve it hot with crusty bread and a drink, like red wine or Portuguese beer.