By far one of the simplest and most effective ways to make a great impression at a party is to cook chouriço in an assador in front of your guests. It’s easy: first, take the chouriço, and remove the packaging. You can simply pour some isopropyl alcohol to the bottom of the assador. Ideally, however, you should add some whisky or other spirit with high alcohol content to the isopropyl alcohol to add a touch of flavour to the meat. Make small incisions and lay it flat on the assador. Light the liquid at the bottom with a match and remove your hand quickly because the flames that come up are big and beautiful! We recommend dimming the lights for the show – your guests will be mesmerised by the dancing flames and crackling of the meat. You can turn the chouriço over once or twice, until it’s cooked to your liking (some charring on the outside is recommended). Cut into pieces, serve as a starter with some sliced bread, and watch it disappear.
A chouriço grill is, in essence, a miniature portable indoor barbecue especially designed for cooking sausages. The flavour you get from an assador is unlike anything you would achieve by cooking it on the hob or oven. Best of all, though it was designed for grilling chouriço, it is widely used for other types of Portuguese sausages such as linguiças, farinheiras and alheiras. A Cerâmica Edgar Picas chouriço grill is the kitchen accessory you never knew you needed.
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