Traditional Alheira

A garlic-infused sausage with a melting interior and a skin that crisps up perfectly. The texture is soft and bound by bread that has absorbed the rich meat broth, with a hint of smokiness from the paprika.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1104
• Protein: 61 g
• Carbs: 80 g
• Fat: 53 g

Ingredients

• 500 g Chicken thigh ( whole, for broth )
• 300 g Veal shoulder ( in one piece )
• 400 g Country bread ( crustless, crumbled )
• 4 piece Garlic ( very finely minced )
• 2 tbsp Smoked paprika
• 100 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 g Potato ( cut into fries )
• 4 piece Egg ( to be fried )
• 1 piece Mixed salad greens ( washed )
• 2 piece Pork casing ( cleaned and soaked in lukewarm water )

Instructions

1. Poaching the meats

   Place chicken and veal in a pot of cold water with salt. Bring to a simmer. Cook until the meat easily falls off the bone. Strain and set aside the broth.

2. Preparing the bread paste

   Crumble the crustless bread into a bowl. Pour the hot broth over it. The bread must absorb all the liquid to form a thick, smooth paste.

3. Shredding and seasoning

   Finely shred the cooked meats. Mix with the bread paste, minced garlic, smoked paprika, pepper, and olive oil. The filling should be sticky and well-combined.

4. Stuffing

   Slide the filling into the casings using a funnel or a stuffer. Tie the ends without over-tightening to allow for expansion during cooking.

5. Final cooking and plating

   Prick the skin with a needle. Pan-fry the alheiras in a bit of oil until the skin is brown and crispy. Serve with fries, a fried egg, and salad.

Chef's tips

• Prick the skin with a very fine needle before frying to prevent the sausage from bursting under steam pressure.
• Use day-old bread; its drier crumb will absorb the broth better without becoming overly sticky.

Storage

Raw alheiras can be kept for 3 days in the refrigerator. They freeze perfectly once stuffed.