📝 About This Recipe
Born from history and necessity, the Alheira is a legendary Portuguese sausage originally created by Jewish communities to evade the Inquisition by mimicking pork sausages using poultry and bread. This 'enchido' is prized for its unique, creamy interior, smoky aroma, and the perfect contrast between its crispy skin and soft, garlicky filling. Rich with the flavors of game meats, high-quality olive oil, and paprika, it remains a cornerstone of Trás-os-Montes gastronomy.
🥗 Ingredients
The Meat and Aromatics
- 1/2 whole Free-range chicken (approx. 800g, skin on)
- 400 grams Pheasant or Partridge (can substitute with rabbit or more chicken)
- 1 large Onion (peeled and halved)
- 8 pieces Garlic cloves (4 for the broth, 4 for the paste)
- 2 pieces Bay leaves (dried)
- 1 teaspoon Peppercorns (whole black)
The Bread Base
- 500 grams Traditional Wheat Bread (Pão de Trigo) (stale, crusts removed, sliced thinly)
- 150 ml Extra Virgin Olive Oil (high quality Portuguese oil)
- 1 tablespoon Sweet Smoked Paprika (Colorau) (plus 1 tsp spicy piri-piri if desired)
- to taste Salt (fine sea salt)
Casing and Binding
- 2-3 meters Cow Intestine (Casings) (cleaned and soaked in lemon water)
- 1 roll Cotton Kitchen Twine (for tying the ends)
👨🍳 Instructions
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1
Place the chicken, game meat, halved onion, 4 garlic cloves, bay leaves, and peppercorns in a large pot. Cover with water (about 2.5 liters) and bring to a boil.
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2
Simmer the meats for 1.5 to 2 hours until the meat is falling off the bone. Skim any foam that rises to the surface during the first 20 minutes.
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3
While the meat cooks, slice the stale bread into very thin shards and place them in a large, heat-proof basin or bowl.
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4
Once the meat is tender, remove it from the pot and let it cool. Strain the cooking broth through a fine-mesh sieve and reserve it while hot.
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5
Shred the cooled meat finely by hand, discarding all bones, skin, and cartilage. The texture should be fibrous but small.
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6
Pour approximately 1 liter of the hot broth over the sliced bread. Let it soak for 10 minutes until the bread has fully absorbed the liquid and softened into a thick paste.
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7
In a small pan, heat the olive oil with the remaining 4 minced garlic cloves over low heat until fragrant. Stir in the paprika and piri-piri, then remove from heat immediately to avoid burning the spice.
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8
Add the shredded meat and the infused olive oil mixture to the soaked bread. Use a heavy wooden spoon to beat the mixture vigorously until it is homogeneous and creamy.
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9
Taste the mixture and adjust salt and paprika. It should be highly seasoned as the flavors mellow during the final cooking/drying process.
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10
Prepare the casings. Attach one end of the casing to a sausage stuffer or a wide-mouthed funnel. Gently slide the mixture into the casing, being careful not to pack it too tightly or leave air bubbles.
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11
Twist the casing and tie with kitchen twine every 15-20 centimeters to form the characteristic U-shape of the Alheira.
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12
Prick the sausages lightly with a sterilized needle to allow any trapped air to escape. Hang them in a cool, dry place for 24-48 hours to 'cure' and firm up before eating.
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13
To serve, you can grill them over charcoal or pan-fry them in a tiny bit of oil over medium-low heat until the skin is golden and crisp and the center is piping hot.
💡 Chef's Tips
Use 'Pão de Trigo' or a sourdough-style bread with a tight crumb; airy baguettes will not provide the right texture. Always prick the skin before frying or grilling to prevent the sausage from bursting as the steam builds up inside. If you don't have a sausage stuffer, a cut-off plastic bottle top works as a great DIY funnel for filling casings. For an authentic smoky flavor without a smokehouse, add a drop of high-quality liquid smoke to the broth, though traditional paprika usually provides enough depth. Ensure the bread paste is quite thick; if it's too runny, the Alheira will be difficult to handle and won't hold its shape.
🍽️ Serving Suggestions
Serve the classic 'Alheira de Mirandela' style: fried, accompanied by a fried egg and thick-cut potato chips. Pair with sautéed 'Grelos' (turnip tops) or kale to provide a bitter contrast to the rich, fatty sausage. A glass of bold red wine from the Douro region perfectly complements the smoky and garlicky notes. Serve as an appetizer by slicing the grilled sausage into rounds and placing them on toasted crackers with a dollop of apple compote. For a lighter meal, serve alongside a simple tomato and onion salad dressed with plenty of vinegar.