Alheira de Mirandela

A skin that cracks under the tooth to release a creamy and garlicky filling. The scent of broth-infused bread and paprika fills the kitchen while the sausage browns in the pan.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1155
• Protein: 43 g
• Carbs: 65 g
• Fat: 75 g

Ingredients

• 500 g Chicken thigh ( whole )
• 250 g Pork belly ( in one piece )
• 500 g Country bread ( stale, crust removed )
• 4 piece Garlic ( finely minced )
• 100 ml Extra virgin olive oil ( for binding )
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Pork casing ( cleaned and soaked in lukewarm water )

Instructions

1. Cooking the meats

   In a large pot, cover the chicken and pork belly with water. Add salt. Simmer until the meat falls off the bone. Keep the broth very hot.

2. Shredding and bread prep

   Shred the meats by hand, very finely. Cut the country bread into small cubes and drench them with the boiling cooking broth until a soft, homogeneous paste is formed.

3. Binding the filling

   Mix the shredded meat, bread paste, minced garlic, paprika, and pepper. Pour in the olive oil. The filling should be thick, fatty, and pull away from the sides of the bowl.

4. Stuffing

   Stuff the filling into the pork casings. Tie the ends with string to form horseshoe shapes. Do not pack too tightly to prevent the skin from bursting during cooking.

5. Final cooking

   Pan-fry the alheiras over medium heat without adding fat. The skin should become brown, crispy, and taut. Serve when the inside is piping hot and melting.

Chef's tips

• The secret is in the broth: it must be very rich to flavor the bread.
• Prick the skin with a fine needle before frying to prevent it from bursting.

Storage

Keeps for 1 week in the fridge or can be frozen after stuffing.