Chestnuts Roasted by the Fireplace with Sausage and Bread

A perforated clay pan of chestnuts roasting over embers, a linguiça grilling beside it, and bread ready to slice. A glass of clay-aged wine on the table. This recipe from Herdade do Estacal is made slowly by the fireplace, to share on an autumn evening or at a São Martinho gathering.

Serves: 4 people, as a snack.
Preparation: about 10 minutes.
Roasting time: about 20–30 minutes, with the linguiça grilling at the same time.
Resting time: 5 minutes.
Estimated total time: 35–45 minutes, with the embers already formed.

Ingredients

• 1 kg fresh chestnuts, unpeeled
• 1 Alentejo linguiça, about 250 g
• 1 Alentejo loaf, about 500 g
• About 1 tablespoon coarse salt

To accompany the meal, have Cartuxa Tinto Organic Clay-Aged Wine 2023 from the Eugénio de Almeida Foundation on the table.

Preparation

1. Score and season the chestnuts.
   Wash the chestnuts and make a cut along the curved side of each one, cutting through the shell and inner skin without splitting them in half. Drain, leaving them slightly damp, and toss with the coarse salt.
2. Roast in the perforated clay pan.
   Use a perforated clay pan designed for roasting over embers. Spread the chestnuts in a shallow layer and gradually bring the pan closer to the heat, resting it on a stable stand above the embers, away from direct flames. Roast for about 20–30 minutes, turning the chestnuts with tongs every few minutes. The shells should split at the cuts and the flesh should be tender. Open one of the larger chestnuts to check the centre, and roast for longer if it is still hard. If the pan is too full, roast in batches.
3. Grill the linguiça.
   While the chestnuts roast, place the whole linguiça on a grill beside the pan, over moderate embers. Turn it for about 12–15 minutes, until hot inside and golden on the outside. Move it away from the strongest heat if the fat causes flare-ups. Remove and cut into pieces to share.
4. Bring to the table.
   Remove the chestnuts from the pan and wrap them in a cloth for about 5 minutes to make them easier to peel. Serve while still hot, with the linguiça and sliced bread. Open the clay-aged wine and bring everything to the table.

Chestnut time

A toasted shell alone doesn’t mean the chestnuts are done: the centre should be soft. Adjust the distance from the embers rather than leaving the pan over excessive heat. Larger chestnuts may need more time.

Sausage, bread and talha wine

Seasoned with paprika and garlic, Alentejo White Pork Sausage, 250 g complements the sweetness of the chestnuts. Serve with Traditional Alentejo Wood-Fired Oven Bread, 500 g, sliced.

For this snack, we recommend Cartuxa Tinto Organic Talha Wine 2023, from the Eugénio de Almeida Foundation. The chestnuts, bread and seasoned sausage make for a simple spread to enjoy with it.

Storage

Chestnuts are best eaten freshly roasted. If you have any left over, peel them while still warm, cool them quickly and store them in the fridge in a sealed container. Store the roasted sausage separately and reheat only the amount you’re going to serve, until piping hot.

Frequently asked questions

Why do you need to score the chestnuts?

The cut lets steam escape during roasting and helps the shell open. It should also go through the thin inner skin; a shallow mark may not be enough.

The shell has darkened, but the chestnut is still hard. What should I do?

Move the pan away from the hottest embers and continue roasting over more moderate heat, turning the chestnuts. Check whether one of the largest is done before removing the batch.

Another snack to share

Also try Campo Maior Oven-Baked Bread with Bacon and Onion, served hot for everyone to share.

Recipe byline and notes

Recipe by Herdade do Estacal for the “À Mesa com o Alentejo” blog. Quantities for four people, as a snack; times are estimates and vary with the size of the chestnuts, the pan and the intensity of the embers. The time shown does not include building the embers and refers to one batch.