Portuguese Flame-Grilled Chouriço on the Arteflame

Introduction

Experience the rich, smoky flavors of Portuguese Chouriço Assado, flame-grilled to perfection on the Arteflame grill. This traditional dish is simple yet full of flavor, with the robust chouriço seared over an open fire. By grilling it on the Arteflame, you achieve an irresistible smoky char while locking in all the juices. It’s the perfect centerpiece for a delightful gathering.

Ingredients

• 1 Portuguese chouriço sausage
• 2 tbsp butter
• 1/2 cup red wine (optional, for added richness)
• Fresh parsley for garnish
• Crusty bread for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the fire to burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Prepare the chouriço

1. Score the chouriço with shallow diagonal cuts to help release the fat and intensify the flavor.
2. If using red wine, briefly marinate the chouriço in it for 5 minutes.

Step 3: Sear the chouriço on the center grill grate

1. Place the chouriço on the center grill grate of the Arteflame.
2. Let it sear for about 2 minutes per side until it develops a deep char.
3. Move it to the flat cooktop griddle to finish cooking through gently.

Step 4: Cook to perfection

1. Continue cooking the chouriço on the flat griddle cooktop, rolling occasionally, for another 5–7 minutes.
2. Melt the butter on the griddle and roll the chouriço in it for extra flavor.
3. Remove the chouriço when the internal temperature reaches 15°F below your target (about 145°F for perfect doneness).

Step 5: Garnish and serve

1. Slice the chouriço into bite-sized pieces.
2. Garnish with fresh parsley.
3. Serve with crusty bread, ideally warmed on the Arteflame flat cooktop.

Tips

• For extra smokiness, grill the chouriço over hardwood like oak or hickory.
• Keep an eye on the grilling fire – a steady, glowing bed of coals gives the best results.
• Use a meat thermometer to remove the chouriço at the optimal internal temperature.

Variations

1. Spicy Chouriço: Brush the chouriço with a mix of melted butter and piri-piri sauce for a fiery kick.
2. Herb-Infused Chouriço: Marinate the sausage in a blend of olive oil, garlic, and fresh thyme.
3. Smoky Wine Chouriço: Soak the chouriço in smoky red wine overnight for richer depth.
4. Chouriço & Cheese: Slice and melt queijo da serra (Portuguese cheese) on top.
5. Citrus Zest Chouriço: Finish with fresh orange or lemon zest to brighten the flavor.

Conclusion

Portuguese Flame-Grilled Chouriço is a simple yet flavorful dish that brings out the rustic taste of this traditional sausage. Grilling it on the Arteflame grill ensures a crispy, juicy bite every time. Serve it with warm bread and a glass of wine for a perfect experience.

Best pairings

• Portuguese red wine like Dão or Vinho Verde
• Aged cheeses
• Grilled peppers and onions
• Warm, crusty Portuguese bread
• Traditional Caldo Verde soup