Grilled Chourico
Rhode Island's Portuguese-American community brought chourico (pronounced shuh-REES) from the Azores, and it's become a Ocean State BBQ staple. This smoky, garlicky, paprika-spiced sausage gets charred on the grill and served with crusty bread and peppers - a taste of Providence's Federal Hill.
Equipment Needed
Instructions
Source authentic chourico: Find Portuguese chourico at a local butcher, Portuguese market, or specialty grocery. Rhode Island's Gaspar's and Amaral's are legendary brands. The sausage should come in horseshoe-shaped links.
Prep the vegetables: Cut bell peppers into quarters and remove seeds. Slice onions into 1/2-inch thick rounds. Toss with olive oil, salt, and pepper.
Prick the sausages: Use a fork to prick the chourico in several places. This prevents bursting and allows the fat to render while grilling.
Preheat the grill: Set up a charcoal grill for two-zone cooking - hot coals on one side, cooler zone on the other. Medium-high heat overall (about 400°F).
Grill the vegetables: Place peppers and onions on the hot side of the grill. Cook 3-4 minutes per side until charred and tender. Move to cooler zone to keep warm.
Grill the chourico: Place chourico links on the grill over medium heat. Cook 4-5 minutes per side, turning occasionally, until the casing is crispy and charred in spots, and the internal temperature reaches 165°F.
Check for doneness: The chourico should be deeply browned with charred spots. When cut, the interior should be hot throughout with rendered fat visible.
Rest briefly: Let the chourico rest for 2-3 minutes. Slice into 1/2-inch rounds on the bias.
Toast the bread: Slice the Portuguese bread and toast lightly on the grill, about 1 minute per side.
Serve Rhode Island style: Arrange sliced chourico on a platter with the grilled peppers and onions. Serve with crusty bread for making sandwiches, spicy mustard, and plenty of cold beer or Portuguese vinho verde wine.
💡 Pro Tips & Variations
- Chourico vs. chorizo: Portuguese chourico is different from Spanish/Mexican chorizo. It's smoked, less spicy, and has a distinct garlic-paprika flavor profile.
- Gaspar's is king: In Rhode Island, Gaspar's Sausage Company is legendary. Their chourico is available online if you can't find local.
- Flaming chourico: For a dramatic presentation, place whole chourico in a terra cotta dish, douse with aguardiente (Portuguese brandy), and light on fire at the table.
- Breakfast tradition: In RI, chourico and eggs is a classic Portuguese-American breakfast. Slice and fry in a skillet, then scramble eggs in the rendered fat.
- Summer clambake: Add chourico to your next clambake - it's a Rhode Island tradition to include it with lobster, clams, and corn.
- Keep whole for drama: Serve the horseshoe-shaped links whole on a platter for impressive presentation, then slice tableside.