📝 About This Recipe
Hailing from the rugged mountains of northern Portugal, Alheira de Mirandela is one of the country's most storied delicacies, born out of necessity and ingenuity during the Inquisition. This unique sausage swaps pork for a rich blend of poultry, game, and crusty wheat bread, seasoned with plenty of garlic and high-quality olive oil. When fried until the skin is shatteringly crisp and the interior is creamy and warm, it offers a soul-warming taste of Portuguese heritage that is both rustic and refined.
🥗 Ingredients
The Star Ingredient
- 4 pieces Alheira de Mirandela (IGP certified if possible) (high-quality, traditional smoked bread sausages)
For the Frying
- 3 tablespoons Extra Virgin Olive Oil (Portuguese oil preferred for authenticity)
- 3 cloves Garlic (smashed with the skin on)
- 1 Bay Leaf (dried or fresh)
Traditional Accompaniments
- 4 pieces Large Eggs (farm-fresh for a bright orange yolk)
- 4 medium Yukon Gold Potatoes (cut into thick batons for hand-cut fries)
- 2 cups Vegetable Oil (for deep-frying the potatoes)
- 1 large bunch Rapini or Grelos (Turnip Tops) (trimmed and washed)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Sweet Paprika (for seasoning the fries)
👨🍳 Instructions
-
1
Begin by preparing the potatoes. Peel and cut them into thick sticks. Soak them in cold water for 20 minutes to remove excess starch, which ensures a crispier fry.
-
2
Drain the potatoes and pat them completely dry with a kitchen towel. Heat the vegetable oil in a deep pan to 325°F (160°C) and blanch the potatoes for 5-6 minutes until soft but not browned. Remove and set aside.
-
3
Bring a pot of salted water to a boil. Blanch the grelos (turnip tops) for 3-4 minutes until tender. Drain immediately and shock in ice water to retain the vibrant green color.
-
4
Prepare the Alheira sausages. Using a toothpick, prick the skin of the sausages 5-6 times on each side. This prevents the casing from bursting as the bread filling expands during cooking.
-
5
In a large heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the smashed garlic cloves and the bay leaf to infuse the oil with aroma.
-
6
Place the Alheiras in the skillet. Cook slowly for about 8-10 minutes per side. The goal is a deep golden-brown, crispy skin and a hot, softened interior.
-
7
While the sausages cook, increase the heat of your potato frying oil to 375°F (190°C). Fry the blanched potatoes a second time for 2-3 minutes until golden and crunchy. Season immediately with sea salt and a dusting of paprika.
-
8
In a separate small pan, sauté the blanched grelos with a drizzle of olive oil and a pinch of salt for 2 minutes until heated through.
-
9
Just before serving, fry the eggs in the same skillet used for the Alheira (or a clean one with a little olive oil). Aim for 'ovos estrelados'—crispy edges with a perfectly runny yolk.
-
10
To plate, place one Alheira in the center of each warmed plate. Arrange a generous portion of fries and sautéed greens on the side.
-
11
Carefully drape the fried egg over the sausage or the fries. The yolk will act as a rich sauce for the bread-based filling of the Alheira.
💡 Chef's Tips
Always prick the sausage casing before cooking to prevent an 'explosion' of the bread filling. Low and slow is the secret; if the heat is too high, the skin burns before the bread center is properly heated. For an even crispier skin, some chefs lightly coat the Alheira in flour before frying. If you cannot find grelos, kale or broccoli rabe make excellent bitter-green substitutes. Ensure the Alheira is at room temperature before cooking to ensure even heat distribution.
🍽️ Serving Suggestions
Pair with a robust red wine from the Douro region or a crisp Vinho Verde to cut through the richness. Serve with a side of spicy Piri-Piri oil for those who enjoy a bit of heat. Follow the meal with a simple baked apple or 'Maçã Assada' for a traditional Portuguese dessert. A slice of crusty rustic bread is essential for mopping up the egg yolk and sausage oils.