Score the chourico (1/2 inch apart and only 3/4th of the way, not all the way through).

Put the chourico on the assador de barro and pour 1/2 cup of aguardente over it (carefully, not to spill outside the assador).

Using a long lighter, light up the alcohol in the assador.

Grill the chourico for a few minutes until it’s nicely charred. Using metal tongs to turn the chourico and char it on all sides.

Once the chourico is done, remove it and let the alcohol finish burning out. Don’t leave the flame unattended!

Slice it all the way through and enjoy it (use our serving suggestions in the article above).