Chouriço Grelhado Recipe

Prepare the sausage

Remove the chouriço from any packaging and pat dry with paper towels. If the sausage is very large, you may cut it in half crosswise to fit your grill or skillet; otherwise leave whole for best presentation.

Score the casing

Using a sharp paring knife, make shallow diagonal slashes (about 1/4 inch deep) every 1 inch along the sausage. This helps release fat and prevents bursting while grilling.

Season lightly

Brush the chouriço all over with 1 tablespoon olive oil. If using smoked paprika and pepper, sprinkle them evenly over the sausage and rub gently so the spices adhere.

Preheat grill or skillet

Preheat a grill (medium-high) or heavy skillet/cast-iron pan over medium-high heat for 5 minutes until hot. If using a charcoal grill, allow coals to develop an even medium heat; for gas, heat to about 375–425°F (190–220°C). Lightly oil the grill grate or add a teaspoon of oil to the skillet and spread with a paper towel.

Grill the chouriço

Place the chouriço on the hot grill or skillet. Cook for 3–5 minutes per side, turning every 3–4 minutes so all sides get nicely browned and the fat renders. Aim for a deep golden-brown and slightly crisped casing; internal temperature (if measured) should reach 160°F (71°C) for warmed-through cured sausage. Total cooking time typically 10–12 minutes for a whole sausage, less if cut into thick slices.

Finish and rest

Remove the chouriço from heat and transfer to a cutting board. Let rest 3 minutes. Sprinkle a pinch of flaky sea salt if desired and scatter chopped parsley over top for color.

Slice the chouriço on the diagonal into 1/2-inch (1–1.5 cm) thick slices. Arrange on a platter with crusty bread slices and lemon wedges. Squeeze lemon over slices just before eating if you like a bright contrast to the rich sausage.

Serve warm as an appetizer or with bread and a simple salad. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.