Savoring Portugal's Culinary Delight: Exploring the Art of Cooking Chouriço
September 7, 2023
In the realm of Iberian flavors, Chorizo – the famous Spanish sausage – takes center stage, boasting diverse regional variations. But across the border lies Portugal’s distinctive contribution: Chouriço. While sharing its origins with its Spanish counterpart, Portuguese Chouriço stands proud as a purely local creation. In this piece, we delve into the quintessential Portuguese method of crafting this sausage, setting it apart from its Spanish kin, and how it makes for a fantastic souvenir from the Iberian Peninsula.
In the charming markets of Portugal and amidst the mosaic of souvenir shops, small clay boats adorned with intricate designs catch the eye. These are “assadores,” grilling vessels used for preparing Chouriço. Traditionally crafted from terracotta and radiating an earthy hue, they also come in luxurious versions – from sleek black clay with minimalist designs to contemporary renditions, embracing captivating color combinations. There’s even a whimsical variety shaped like a pig.
To ignite the flavorful process, a base of regular spirits is poured into the assador, occasionally infused with a dash of potent alcohol like whiskey for an aromatic touch. The sausage itself is gently removed from its packaging, pierced with a fork in a few places or scored with a knife, then carefully placed on the “grill.” A lit match sets the spirits ablaze. Voila – a miniature home grill is born, tending to the sausage’s perfection with a few flips, the timing a chef’s prerogative.
The enchantment lies in creating this dish during the twilight hours on your terrace or garden, mesmerized by the dance of flames. Savored with bread, cheese, and olives, the experience culminates with a glass of cherished red wine or even a humble pint of beer.
In essence, this culinary performance presents the ideal centerpiece for soirées – a sensory journey and an edible memory from the heart of Portugal.
previous post
HOW TO PACK WINE IN A SUITCASE
next post
BACALHAU
TUREEN
CHORIÇO GRILL
CHATOS
PORRON
June, 18
October, 30
September, 7
August, 27
