Chouriço Assado Technique (Portugal)



Chouriço assado is a Portuguese cooking technique for grilling chouriço, a traditional pork sausage, over boat-shaped terracotta bowls (assador de barro). The bottom of the pot is filled with aguardente (alcohol) and burned, and the sausage is cooked over the fire until it is crispy and slightly charred. This preparation technique is common in Portuguese restaurants and is usually prepared at the table. Apart from chouriço, the technique can also be used for other types of sausages such as linguica, farinheira, and alheira.

 

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