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:
- 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.
- 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.
- Prepare a platter with the sliced cheese, mustard, and mini toasts.
- Pour 3 ounces of Rum 151 in the bottom of the baking dish, and light it on fire.
- 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.
