Seared Grilled Chourico (Rhode Island Style) | Arteflame

Introduction

There is nothing quite like the aroma of spicy, garlic-laden smoke drifting through a backyard barbecue to trigger serious hunger. The moment you bite into this Rhode Island chourico sandwich, you are met with the distinct snap of the crisp casing followed by a rush of rich paprika heat. It is a messy, glorious experience that demands to be eaten outside with a cold drink in hand, reminding me of warm summer nights near the New England coast.

Why You'll Love This Grilling Classic

This recipe is a staple in my rotation because it delivers maximum flavor with minimal fuss. The magic lies in using the Arteflame grill, which allows you to get an intense char on the sausages over the center grate while slowly caramelizing the onions and peppers on the flat cooktop. It brings the authentic taste of a Portuguese festival right to your patio. It is hearty, savory, and perfect for feeding a hungry crowd.

Tips for the Perfect Sear

• Score the Meat: Always make shallow diagonal cuts in the sausage before grilling. This prevents them from bursting and allows the fat to render out, creating irresistibly crispy edges.
• Toast the Rolls: Do not skip buttering and grilling the bread on the flat top. A sturdy, toasted roll is essential to soak up the spicy juices without falling apart.

Easy Substitutions

If you cannot find authentic Chourico, Linguica is a fantastic alternative that offers a similar garlic-forward flavor profile with a bit less heat. Additionally, if Portuguese rolls (Papo Seco) are not available at your local bakery, a crusty French sub roll or a sturdy bolillo works beautifully to hold all the ingredients together.

Ingredients

• 4 links of authentic Rhode Island Chourico (or high-quality Portuguese Chorizo)
• 4 Portuguese rolls (Papo Seco) or crusty sub rolls
• 2 large yellow onions, sliced into strips
• 2 green bell peppers, sliced into strips
• 3 tablespoons unsalted butter, melted (for the rolls)
• 2 tablespoons olive oil (for the vegetables)
• 1 teaspoon crushed red pepper flakes (optional for extra heat)
• Hot sauce (Piri-Piri style recommended)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill using hardwood or charcoal. You want to establish a solid bed of coals to heat the cooktop.
2. Allow the grill to reach optimal cooking temperature. You want the center grill grate to be extremely hot for searing, while the outer flat cooktop should be medium-high for the vegetables.
3. Wipe down the flat cooktop with a thin layer of oil to season it and prevent sticking.

Step 2: Sauté the Onions and Peppers

1. Drizzle olive oil onto the flat carbon steel cooktop surface.
2. Place the sliced onions and green peppers directly onto the oiled surface.
3. Using a spatula, toss the vegetables occasionally. Cook them until they are soft and the onions begin to caramelize and turn golden brown.
4. Move the vegetables to the outer edge of the cooktop where the heat is lower to keep them warm without burning while you cook the meat.

Step 3: Grill the Chourico

1. Using a sharp knife, make shallow diagonal slashes along the sides of each chourico link. This prevents them from bursting and allows the fat to render out and crisp up the edges. Alternatively, you can butterfly the sausages lengthwise for a flatter sandwich.
2. Place the chourico links directly on the center grill grate for a high-heat sear.
3. Grill for about 3-4 minutes per side. You are looking for a deep, dark char on the casing and the fat to be bubbling.
4. Once seared, you can move them to the flat cooktop for a minute to ensure they are heated through evenly.

Step 4: Toast the Rolls

1. Slice the Portuguese rolls open but keep the hinge intact if possible.
2. Brush the inside of the rolls generously with the melted butter.
3. Place the rolls cut-side down on the flat cooktop.
4. Toast for 1-2 minutes until they are golden brown and slightly crispy. This step is crucial for holding the juices of the sausage.

Step 5: Assembly

1. Remove the rolls from the grill.
2. Place a grilled chourico link inside each toasted roll.
3. Top generously with the caramelized onions and peppers.
4. Add a dash of hot sauce or red pepper flakes if you prefer extra spice. Serve immediately while hot.

Tips

The secret to the perfect Rhode Island chourico sandwich lies in texture management. The casing of the sausage needs to be crisp, almost to the point of splitting, which is why the high heat of the Arteflame’s center grate is superior to a standard gas grill. Do not skip the step of scoring the meat; if you don't score it, the pressure builds up inside, and the sausage will explode with hot grease. Regarding the bread, if you cannot find authentic Papo Seco (Portuguese rolls), look for a bolillo or a French roll that has a soft interior but a flaky crust. A soft hot dog bun simply cannot handle the weight and grease of real chourico. Finally, manage your heat zones on the Arteflame carefully. If your fire is roaring, keep the onions further out on the rim so they sweat slowly rather than charring instantly.