Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
Portuguese Traditional Terracotta Clay Sausage Roaster N.1
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  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Traditional Portuguese Pottery Terracotta Clay Sausage Roaster
  • Load image into Gallery viewer, Portuguese Traditional Terracotta Clay Sausage Roaster N.1

Traditional Portuguese Pottery Terracotta Clay Sausage Roaster

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$44.95
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$44.95
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Features

  • Material: Clay - Terracotta (Lead & Cadmium Free)
  • Hand Painted, Designs may Vary
  • Three sizes available¬†
  • Made in Portugal¬†¬†

 

Instructions For Use

The Portuguese Traditional Terracotta Clay Sausage Roaster is meant to roast Portuguese sausage (chouriço). The Portuguese call the process of grilling sausage over an open flame Chouriço a Bombeiro. Chouriço a Bombeiro is typically eaten as an appetizer and will leave your guests with long lasting memories.

In order to use the Portuguese Traditional Terracotta Clay Sausage Roaster it must first be fully submerged in water for a full 24 hours in order to cure the dish. This procedure only needs to be done once before its first use, but may need to be repeated if the roaster is not used for an extended period of time.

To make Chouriço a Bombeiro, simply pour alcohol (80 proof or higher) into the Sausage Roaster. The more alcohol in the roaster, the longer the flame will last. Traditionally, the sausage is left whole but with slices about one inch apart along the top. Ignite the alcohol using a match or lighter. Rotate the sausage every minute until desired crispiness is achieved. Then, serve!

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    J
    J.M.
    As promised
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    Just what I was looking for
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    Terracoota Sausage Pot
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