If you’ve ever been to Portugal and went to a typical tavern - also known as tasquinhas – you may have seen a lot of flambe sausages served in clay dishes. The Portuguese Pottery Terracotta Clay Sausage Roaster is a traditional handmade clay dish specially designed to cook all kinds of Chouriços, Linguiça, Morcelas, and even more typical Portuguese sausages. Its usage goes way back in history, but continues to be a common utensil in a traditional barbecue or hangout with family and friends! How to cook Chouriço à Bombeiro One of the Portuguese people favorite snacks (aka Petisco) is roasted sausage. These must be the type of dry cured chorizos like they have in Portugal and Spain, not the uncooked Mexican types. They call the process of grilling sausage over an open flame Chouriço à Bombeiro, literally Firefighter Sausage. This dish is typically eaten as an appetizer and will leave your guests with long lasting memories. They will enjoy it and have as much fun as Portuguese people have when eating this national culinary specialty. Before starting the cooking, process be sure to put a pad or wood board underneath so the surface is protected as the clay dish does get hot. To cook Chouriço à Bombeiro, simply pour alcohol into the Sausage Roaster. The more alcohol in the roaster, the longer the flame will last. Traditionally, the sausage is left whole but with little cuts about one inch apart along the top. Ignite the alcohol using a match or lighter. Rotate the sausage every minute until desired crispiness is achieved. Then, serve and enjoy!
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