As “bolinhas de alheira” são um petisco irresistível e um verdadeiro clássico dos bares e tascas portuguesas. Crocantes por fora e com um recheio cremoso e cheio de sabor, estas bolinhas são a forma perfeita de transformar a tradicional alheira num aperitivo delicioso e fácil de partilhar. Acompanhadas por uma maionese caseira, são a estrela de qualquer convívio.

Ingredientes

Crocantes:
1 Alheira
3 c.s. de cebola bem picada
1 ramo de salsa picada
2 ovos
Sal e Pimenta q.b.
Óleo para fritar
1 chávena chá de pão ralado
1 chávena de chá de farinha de trigo
1 c.s. de farinha de trigo
50g de Queijo curado nº2

Maionese:
1 Ovo
1 c.chá de mostarda
1 c.chá de açúcar
2 c.s. de vinagre de vinho branco
1 dente de alho
Sal e pimenta q.b.
1 chávena de chá de óleo vegetal

Preparação

Maionese:
Numa taça coloque o ovo, o dente de alho, o açúcar, o vinagre e a mostarda. Misture com a varinha mágica.
Adicione o óleo gradualmente enquanto mistura com a varinha mágica. Pode ser necessário juntar mais óleo, dependendo do tamanho dos ovos.
Tempere com sal e pimenta e reserve.

Crocantes de Alheira:
Com uma faca, retire a pele da alheira e coloque o recheio desta numa taça.
Junte a cebola, o queijo ralado, a salsa picada, um dos ovos, a colher de sopa de farinha de trigo e tempere com sal e pimenta. Misture e reserve.
Coloque o óleo a aquecer e enquanto isso, numa taça bata o ovo restante.
Coloque a farinha numa taça e o pão ralado noutra.
Forme pequenas bolas com a mistura de alheira. Passe-as por farinha, depois por ovo e finalmente pelo pão ralado.
Frite em óleo quente (aproximadamente a 180ºC), escorra-as em papel absorvente e sirva com a maionese.

Ready to fry up one of Portugal’s most addictive snacks? Here is the English recipe for these flavour-packed bites.

Alheira Sausage Croquettes

Alheira is a unique and flavourful Portuguese sausage with a fascinating history. Unlike most Iberian sausages, it’s traditionally made with poultry and game meats mixed with bread, which gives it a soft, almost pâté-like consistency[1][2]. It was famously created by Portuguese Jews during the Inquisition as a way to publicly mimic the local tradition of sausage-making without consuming pork, thus avoiding persecution[2][3]. Today, it’s a beloved delicacy, and these crispy croquettes are one of the most popular ways to enjoy it.

This recipe turns the soft filling of the alheira sausage into flavourful, bite-sized balls, which are then breaded and fried to golden perfection. The addition of onion, parsley, and a sharp, mature cheese cuts through the richness of the sausage, creating a perfectly balanced mouthful. The contrast between the crunchy exterior and the smooth, savoury interior is incredibly satisfying.

Making your own mayonnaise is a rewarding touch, but if you’re short on time, a good quality store-bought garlic aioli would be a fantastic substitute. These croquettes are best served hot and fresh, as a starter or a snack to share with friends, perhaps with a cold beer or a crisp glass of Vinho Verde.

Ingredients

For the Croquettes:

  • 1 Alheira sausage
  • 3 tbsp finely chopped onion
  • 1 bunch of parsley, chopped
  • 2 eggs
  • Salt and pepper, to taste
  • Oil, for frying
  • 1 cup breadcrumbs
  • 1 cup plain flour
  • 1 tbsp plain flour (for the mixture)
  • 50g mature cheese, grated

For the Mayonnaise:

  • 1 Egg
  • 1 tsp mustard
  • 1 tsp sugar
  • 2 tbsp white wine vinegar
  • 1 clove of garlic
  • Salt and pepper, to taste
  • 1 cup vegetable oil

Method

Mayonnaise:

  1. In a tall container or beaker, place the egg, garlic clove, sugar, vinegar, and mustard. Blend with a hand (immersion) blender.
  2. While continuing to blend, gradually pour in the oil in a thin, steady stream until the mayonnaise emulsifies and thickens. You may need more or less oil depending on the size of the egg.
  3. Season with salt and pepper to taste and set aside in the fridge.

Alheira Croquettes:

  1. Using a sharp knife, slice open the casing of the alheira sausage and discard the skin. Place the filling into a bowl.
  2. Add the chopped onion, grated cheese, chopped parsley, one of the eggs, and the single tablespoon of plain flour. Season with salt and pepper. Mix well and set aside.
  3. Place the remaining plain flour in one shallow bowl, the breadcrumbs in another, and beat the remaining egg in a third bowl.
  4. Heat a generous amount of oil in a deep pan or fryer to approximately 180°C (350°F).
  5. While the oil is heating, form small balls with the alheira mixture. Roll each ball first in flour, then dip it in the beaten egg, and finally, coat it thoroughly in the breadcrumbs.
  6. Fry the balls in the hot oil in batches, turning occasionally, until they are golden brown and crispy. Drain them on absorbent paper towels and serve immediately with the homemade mayonnaise.