Pastéis de nata

Pastéis de nata

Alheira is a traditional Portuguese sausage, known for its unique flavor and texture. Originally developed by Portuguese Jews during the Inquisition as a substitute for pork sausage, alheira is typically made from a mix of meats (often including chicken and/or game) and bread, along with a blend of spices. Here’s a basic recipe for making homemade alheira:

Ingredients:

  • 500g (1 lb) chicken thighs, skinless and boneless
  • 250g (1/2 lb) pork shoulder or pork belly, cut into chunks
  • 100g (1 cup) white bread (preferably stale), crust removed
  • 1 cup milk (for soaking the bread)
  • 2-3 cloves garlic, minced
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon chili flakes or cayenne pepper (optional, for heat)
  • Sausage casings (natural or synthetic, soaked in water if natural)

Instructions:

1. Prepare the Bread:

  • Soak the Bread: Tear the white bread into pieces and soak it in milk until soft, about 10 minutes. Squeeze out excess milk and set the soaked bread aside.

2. Prepare the Meat Mixture:

  • Cook the Meat: In a large pot, cook the chicken and pork over medium heat until fully cooked and tender. Allow the meat to cool slightly, then cut it into smaller pieces.
  • Grind the Meat: Using a meat grinder or food processor, grind the cooked meat to a fine texture. If using a food processor, pulse until the meat is finely chopped but not pureed.

3. Mix the Sausage:

  • Combine Ingredients: In a large bowl, mix the ground meat with the soaked bread, minced garlic, paprika, thyme, oregano, cumin, black pepper, salt, and chili flakes or cayenne pepper if using. Mix until well combined.

4. Stuff the Sausage Casings:

  • Prepare Casings: Rinse the sausage casings thoroughly under cold water and soak them in water for about 30 minutes if they are natural casings. If using synthetic casings, follow the manufacturer’s instructions.
  • Stuff Casings: Fit a sausage stuffer with the soaked casings. Stuff the casings with the meat mixture, being careful not to overfill. Twist the sausages at regular intervals to form links.
  • Tie the Ends: Tie off the ends of each sausage with kitchen twine or twist the ends tightly and secure them.

5. Cook the Alheira:

  • Grill or Fry: Alheira can be grilled or pan-fried. Heat a grill or skillet over medium heat. Cook the sausages, turning occasionally, until they are well browned and cooked through, about 10-15 minutes. If grilling, you can also bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes.

6. Serve:

  • Enjoy: Serve the alheira hot, sliced or whole, with your favorite sides. It’s commonly enjoyed with a simple salad, roasted vegetables, or even as part of a traditional Portuguese meal with rice and beans.

Tips:

  • Meat Variety: You can adjust the meat mixture to include different types of meat such as duck, game, or even just chicken for a lighter version.
  • Seasoning: Adjust the seasoning according to your taste preferences. You can experiment with additional spices or herbs if desired.
  • Storage: Uncooked alheira can be stored in the refrigerator for a few days or frozen for longer storage. Cooked alheira can be refrigerated for several days or frozen.

Enjoy making and tasting your homemade alheira!