Chouriço Assado (Portuguese Grilled Sausage)
Grilled Portuguese cured sausage with a smoky, spiced crust and juicy interior. A quick, flavor-packed appetizer that captures the essence of Portuguese barbecue.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 22g
Ingredients
- 1 pound Portuguese chouriço sausage (cured, unsmoked)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
Remove 1 pound of chouriço sausage from the refrigerator 10 minutes before cooking — bringing it to room temperature ensures even cooking throughout. Pat it dry with paper towels.
- 2
Using a sharp knife, score the casing in a crosshatch pattern, cutting only 1/8-inch deep so you cut through the skin but not into the meat. Space the cuts about 1/2-inch apart — this helps the sausage cook evenly and allows the casing to blister and caramelize.
- 3
If using a grill, preheat it to medium-high heat (around 375–400°F) for 10 minutes. If using a grill pan, set a 12-inch cast iron grill pan over medium-high heat and let it preheat for 3 minutes until a drop of water sizzles and evaporates immediately.
- 4
Place the scored chouriço directly on the hot grill grates (or grill pan) and listen for an immediate, steady sizzle. Cook for 8–10 minutes, turning every 2–3 minutes using tongs. You are looking for the casing to turn a deep mahogany brown with charred edges, and the meat inside to feel firm but still yielding when you press it with your finger — the internal temperature should reach 160°F if you check with an instant-read thermometer.
- 5
Transfer the grilled chouriço to a cutting board and rest for 2 minutes — this allows the juices to redistribute into the meat.
- 6
Slice the chouriço diagonally into 1/2-inch-thick slices, angling your knife to create elongated ovals that show off the scored casing.
- 7
Arrange the slices on a serving plate. Drizzle 2 tablespoons of extra-virgin olive oil over the top, then squeeze 1 tablespoon of fresh lemon juice across. Sprinkle with 0.25 cup of roughly chopped fresh flat-leaf parsley, 0.25 teaspoon of sea salt, and 0.125 teaspoon of freshly cracked black pepper. Serve immediately while still warm, optionally with crusty bread or a simple arugula salad on the side.
Tools you’ll need
- outdoor grill or 12-inch cast iron grill pan
- long-handled tongs
- instant-read thermometer
- sharp chef's knife
- cutting board
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