Portuguese Flambéed Sausage Chouriço na Brasa

Score the Portuguese chorizo diagonally at 1 cm intervals. Cut almost but not all the way through, so the sausages stay intact. Alternatively, just prick them with a fork in several places.

Place the sausages in a clay dish or other flameproof vessel. Pour the brandy evenly over the sausages and leave them to soak for 1 to 2 minutes.

In a well-ventilated area (or outdoors), ignite the sausages with a match or kitchen lighter. Let the flame burn for 2 to 3 minutes until it goes out on its own. The sausages will heat through, take on a light golden colour and develop a characteristic aroma.

Serve immediately in the dish in which the sausages were flambéed. Add slices of rustic bread to soak up the juices, exactly as they do in every Portuguese tascas.