Chouriço à Bombeiro (Portuguese Flame Grilled Chouriço)

chouriço

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic alternative, while white wine can be less expensive.

Slice the chouriço into thick pieces.

Heat olive oil in a large skillet over medium heat.

Add sliced chouriço to the skillet and sauté until browned, about 5-7 minutes.

Add chopped onion and minced garlic; cook until softened, about 3-4 minutes.

Pour in red wine and add bay leaves; simmer for 10 minutes.

Season with black pepper, salt, and paprika; stir well.

Add piri-piri to taste for heat; adjust according to preference.

Remove from heat and sprinkle with chopped parsley and lemon juice.

Transfer to a heatproof dish for flambéing.

Carefully ignite the dish to flambé, allowing flames to subside naturally.

Serve immediately with crusty bread for dipping.

Cooking Techniques

Spice Level:

Allergens