Saucepan@saucepan · Shared this recipeFollowPortuguese · mainAlheiraA Portuguese smoked sausage made with tender beef and chicken, sourdough bread, and spices, smoked for a rich flavor.total30 hr 30 minprep24 hr 30 mincook6 hrservings4Original recipe on twoguysandacooler.comKeep this recipeAdd a copy of Alheira to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1200 g beef and beef bones700 g chicken thighs on the bone4 garlic cloves, smashed0.5 chopped onion2 celery stalks, chopped1 large carrot, chopped1 bay leaf0.25 bunch fresh parsley, chopped2 tsp pepper corn2 tbsp tomato paste2 l water, you need enough to cover the ingredients by at least an inch.800 g cooked tender beef and chicken200 g sour dough bread, cut up into cubes14 g salt3 g black pepper3 g paprika2 g red chili flakes2 g cayenne pepper ), add more or less (to taste10 g minced garlic45 ml olive oil5 g fresh parsley1 l reserved stock, divided, you might need a little more or a little less depending on how you like the consistencyStepsClear checksTap an ingredient or step to check it off.1Step 1: Clean and rehydrate your casings.2Step 2: Cook raw beef, beef bones, chicken thighs, chicken bones in water with all the stock ingredients, till the meat has become tender 2-3 hours.3Step 3: Strain out the solids and keep the stock for later.4Step 4: Remove the meat from the bones and weigh out the necessary meat for this recipe. Grind the cooked meats through a medium grinding plate (6mm).5Step 5: In a bowl add the olive oil and half the amount of stock that the recipe calls for to the breadcrumbs. Cover and let the bread absorb this liquid.6Step 6: Once the bread has absorbed the liquid mix the bread with the meat along with the rest of the spices and the rest of the stock.7Step 7: Mix. If you feel like the mixture is a little dry you can add 1/4 more stock at a time till you get to the consistency you want. You want it to be like a thick cake batter.8Step 8: Stuff into casings and place in your smoker to cook for several hours at 200f (93.3c).9Step 9: While your sausage is cooking apply heavy smoke through this process.10Step 10: After your sausages have been smoked, you can eat immediately, or cool them down and freeze them for later.getsaucepan.com/r/7d0ce493-750b-4ad7-bd81-9568460d01fc · Original: https://twoguysandacooler.com/alheira/
