We just received our first ever house warming gift in Portugal! Our former landlord and now dear friend gifted us a traditional Assador de Barro for cooking, what we like to call, Flaming Chorizo. The real name, apparently, is Chouriço à Bombeiro.
Recently, we told our former landlord that we wanted to try this dish out the next time we were in Lisbon because we saw it on some travel video and it look DELICIOUS!
So, when our landlord came to visit us in our new home for the first time, she brought us the traditional Assador de Barro to warm our home up with the scrumptious scent of grilled chorizo. YUM.
We were excited to learn that this is a very easy dish to make at home. If you’re in the U.S. and want to try this dish at home, you can find the traditional clay Assador de Barro here. If you’re already in Portugal, you can find them at home goods and ceramics stores and in random shops as well.
We found this recipe by “Just Cook With Michael”. Pretty easy peasy!
Our landlord said that the next time she makes this recipe, she wants to try it with brandy. We are thinking it may also taste good with Moot Vermouth (made in Madeira).
Recommendation: Pair grilled chorizo with a delicious soft cheese and bread, crisp green salad and your favorite wine or beer. Dinner is served!!
Chouriço à Bombeiro
Tasty flame grilled chorizo cooked in a clay pot.
- 1-2 links Chourico/Chorizo Sausage
- 4-5 ounces 80 to 101 proof Alcohol
Make quarter inch cuts in the sausage about 75% of the way through the sausage.
Place the clay roaster (Assador de Barro) in a fire safe area. Make sure it's away from children and pets.
Put the alcohol in a measuring cup and pour into the clay roaster.
Place the sausage along the elevated clay "rack" on the top portion of the clay roaster.
Light the alcohol with a long lighter. (DO NOT ADD more alcohol directly from the bottle as the flame can cause the bottle to catch on fire).
What kind of alcoholic should you use to cook the chorizo?