Chouriço Assado
Lisbon, Portugal
This dramatic appetizer features a cured pork sausage cooked tableside over high-proof alcohol in a clay boat-shaped dish. The flame crisps the casing and melts the fat, imparting a smoky, charred flavor to the tender sausage.
Why locals eat it
This traditional method of flame-grilling sausage is a communal experience deeply rooted in Portuguese tavern culture. It is typically served as a starter alongside crusty bread and local wine or beer.
Local tip
Wait a minute for the flames to fully extinguish and the sausage to cool slightly before slicing it yourself.
Typically made with
chouriço sausage, aguardente, bread. Recipes vary — always check with the vendor if you have allergies.