This dish is a common sight at Portuguese restaurants, where waiters deftly carry the already flaming dish of dried chouriço (chorizo) sausage to the table, where it flickers and sizzles for a couple of minutes, effectively barbecuing it. It is cooked in a special clay dish called an assa chouriço, with ceramic ribs running across it to keep the sausage from falling into the burning alcohol; I usually improvise with a small metal rack fitted inside a heatproof dish.
Because the recipe calls for dried, not cooking chouriço, you don’t need to worry about how long it cooks for.
It almost goes without saying that this is the kind of dish where it pays to be really cautious: have a damp tea towel or fire blanket ready in case of accidents, only do it with the dish sitting on top of a flameproof surface, and only use a heatproof dish and rack.
Never pour alcohol from a bottle onto an already burning flame, as this can result in a fireball.