Flaming Portuguese Sausage

Flaming Portuguese Sausage

Scaled Servings: 12

Originally: 12

• 13 ounces smoked sausage, Portuguese Linguicia (*Silva brand, at Safeway)
• 1 package cracker, mini toast
• 6 ounces soft cheese, such as Fontina, Havarti, or Gruyere
• 1/2 cup stoneground mustard
• 3 ounces rum, 151
• 4 skewer, metal kebab
• 1 casserole dish, ceramic or a Portuguese clay roasting pot

Directions:

1. The traditional way to cut the sausages is to slice the sausage 3/4 of the way through (leaving a thin piece of meat connected at the bottom, along the whole length of the sausage) If you have the Portuguese roasting dish, lay the sausage across the top.
2. If you do not have the Portuguese roasting dish, you can slice the sausage all the way through and thread the slices onto a metal skewer. Allow about 1/4 inch of space between each piece of sausage. The assembled skewers can be placed across the top of a ceramic baking dish.
3. Prepare a platter with the sliced cheese, mustard, and mini toasts.
4. Pour 3 ounces of Rum 151 in the bottom of the baking dish, and light it on fire.
5. The sausage will sizzle and curl up a bit during the roasting process. It is traditional to serve the sausage with a good amount of char on it.