Recipe > Portuguese alheira bread sausage

In a large pan, sauté the chopped onion with olive oil;

Add the chicken and ham, fry until golden;

Add water until it covers the meat, the amount may vary depending on the size of the pan;

Add the paprika, pepper and salt and cook until the meat is falling apart, falling off the bones;

While cooking, cut the bread into very thin slices and place them on a large platter;

Remove the meat from the pan, shred it and set aside;

Add the still hot broth to the bread and stir until it forms a wet dough, but not too soft;

Chop the garlic, sausage and chives and brown them in a frying pan with a little olive oil;

Add the shredded meat and golden garlic with the sausage and chives over the bread dough and mix well;

Prepare beef, pork or collagen casing.

Place in the casing, tying in a U shape;

Smoke with low smoke intensity and little heat (up to 40ºC if possible). Leave it overnight to lightly smoke;

After smoking, the sausages are ready for consumption. For a tastier preparation, brown the alheiras in a frying pan with olive oil. They may burst during the process, but that's okay. Other ways of preparation are frying by immersion in oil or in the oven.