A alheira é um dos enchidos mais icónicos de Portugal, com uma história e uma textura únicas. Esta versão, de caça, oferece um sabor mais intenso e rústico. A preparação simples, frita lentamente em azeite aromático, permite que a pele fique estaladiça e o interior cremoso, sendo perfeita para servir como um petisco saboroso ou uma entrada para partilhar com amigos.

Ingredientes

  • 2 Alheiras de caça de Mirandela
  • 50ml Azeite
  • 1 Mão cheia de salsa (folhas)
  • 2 Hastes de alecrim

Preparação

  1. Leve ao lume muito brando uma frigideira com o azeite.
  2. Acrescente as hastes de alecrim , coloque por cima as alheiras e deixe fritar lentamente.
  3. Quando fritas e estaladiças retirar as alheiras, reservar uns minutos e cortar em pedaços.
  4. Retire o alecrim da frigideira e na mesma gordura frite as folhas de salsa.
  5. Emprate, decore com a salsa frita e acompanhe com pão de excelente qualidade.

For those ready to explore a true Portuguese classic, here is the recipe translated for you.

Game Alheira Sausage

Alheira is a traditional Portuguese sausage with a fascinating history and a unique texture unlike any other. Originally created by Portuguese Jews as a way to simulate pork sausages using other meats like poultry, game, and bread, it has since become a beloved national dish. This recipe uses alheira de caça, or game alheira, which has a richer, more robust flavour. Its characteristic soft, pâté-like interior comes from the bread that is mixed in with the meat.

The method presented here is one of the simplest and most classic ways to enjoy alheira. It is gently pan-fried in olive oil infused with rosemary, a technique that allows the natural casing to become wonderfully crisp and golden while the inside remains soft and succulent. The finishing touch of flash-fried parsley adds a fresh, herby crunch that cuts through the richness of the sausage.

This dish is typically served as a petisco (a Portuguese tapa or appetiser), perfect for sharing alongside a glass of red wine. While the recipe suggests serving it simply with high-quality crusty bread for mopping up the flavourful oils, alheira is also famously served as a main course, often accompanied by a fried egg and chips (alheira com ovo a cavalo).

Ingredients

  • 2 game alheiras (from Mirandela, if possible)
  • 50ml olive oil
  • 1 handful of parsley leaves
  • 2 sprigs of rosemary

Preparation

  1. Place a frying pan with the olive oil over a very low heat.
  2. Add the rosemary sprigs, then place the alheiras in the pan and allow them to cook slowly.
  3. Once the skin is crisp and the alheiras are cooked through, remove them from the pan, let them rest for a few minutes, then cut into pieces.
  4. Remove the rosemary sprigs from the pan and, in the same hot oil, fry the parsley leaves for a few seconds until crisp.
  5. To serve, arrange the pieces of alheira on a plate, garnish with the fried parsley, and accompany with some excellent quality bread.