Chouriço Assado
Portuguese grilled pork sausage with smoky, paprika-forward flavor, charred and tender. A simple weeknight dinner that tastes like a Portuguese taverna.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lb chouriço sausage, Portuguese-style
- 2 tbsp olive oil
- 4 cloves garlic cloves, smashed
- ½ cup dry white wine
- 1 leaf fresh bay leaf
- 1 pinch salt and black pepper
Instructions
- 1
Prick the chouriço all over with a fork to help release oils during cooking.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add chouriço and sear 4–5 minutes without moving until the surface is deeply browned and charred.
- 4
Turn sausage over and sear another 3 minutes on the second side until charred.
- 5
Scatter smashed garlic and bay leaf around the sausage, then pour in wine.
- 6
Simmer uncovered for 8–10 minutes until wine reduces by half and becomes syrupy.
- 7
Season the liquid with salt and pepper. Tilt the pan and spoon the wine-garlic sauce over the sausage.
- 8
Transfer chouriço to a cutting board, slice into 1/2-inch rounds, and serve with the garlic-wine pan sauce.
Tools you’ll need
- 12-inch skillet or larger
- fork (for pricking)
- wooden spoon or tongs
- cutting board
- sharp knife
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