Alheira
User Reviews
5.0
3 reviews
Excellent
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Prep Time
2 hrs 30 mins
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Cook Time
1 hr 30 mins
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Total Time
4 hrs
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Servings
12 sausages
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Course
Main Course
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Cuisine
Portuguese
Alheira
Report
Alheira is a typical Portuguese sausage with a characteristic horseshoe shape. It is smoked and prepared mainly with poultry, bread, olive oil, garlic and hot peppers.
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Ingredients
- 2 lb Wheat bread
- ½ lb beef
- 5 oz. ham
- 1 large hen
- 1 lb streaky bacon
- 15 cloves garlic , peeled
- 2 bay leaves
- 2 teaspoons paprika
- 1 bunch parsley
- Dried sausage casings
- ½ lb Bacon
- ¾ cup olive oil
- salt
- chili powder (according to taste)
Equipment
- Pressure cooker
- Sausage stuffer
Instructions
- Soak the dried casings in cold water for 4 hours.
- Add the beef, streaky bacon, ham and hen in a pressure cooker with plenty of water to obtain a very fat broth at the end of cooking.
- Add the garlic cloves, bay leaves, cayenne pepper, parsley and salt.
- Cook for 1h30.
- Remove the meat and reserve the broth.
- Remove the skin from the hen and debone it.
- Mix the fat part of the streaky bacon. Finely chop the remaining meats and the chicken.
- Wash the casings several times in cold water by changing the water several times.
- Cut the casings into sections of about 8 inches and turn them upside down. Set aside.
- In a large salad bowl, cut the wheat bread into very thin slices.
- Add the olive oil to the broth and heat. Barely cover the wheat bread with broth, cover with a cloth and let stand for 15 minutes.
- Using a wooden spoon, mix the bread and broth well.
- Add all the chopped meat and hen, mixed streaky bacon and paprika and mix well.
- If the mixture is too compact, add a little broth. The mixture must have the consistency of a thick soup. Adjust the seasoning if necessary.
- Fill the reserved sections of casings with an sausage stuffing funnel.
- While filling, the stuffing should be still hot. The procedure is more difficult to accomplish with a cooled stuffing.
- Tie both ends of each sausage securely with food thread.
- Place the sausages in a smoker or in the refrigerator for 2 days. The use of the heat of a smokehouse to dry alheiras is the most appropriate, as it makes the alheiras tastier.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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