Alheira de Mirandela

In 1497 Jews in Portugal were accustomed the best of either actuality expelled from the country or converting to Christianity. In adjustment not to allure the absorption of the Portuguese authorities they started to accomplish sausages with added meats, such as banty and bold which were alloyed with bread. The sausages tasted acceptable and in time became accepted amidst Christians who started to add pork to them. Alheira sausages fabricated today may accommodate any blazon or aggregate of meats. The bounded breadth of ​​production of “Alheira Mirandela” is bound to the city of Mirandela.

Beef400 g0.88 lb
Veal200 g0.44 lb
Chicken200 g0.44 lb
Wheat bread200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Cayenne1.0 g1 tsp
Garlic, smashed10 g3 cloves
Olive oil45 ml3 Tbsp
  1. Place meats in bucket and awning with 1 inch (25 mm) of water. Accompany to a boil, again simmer until done. Cesspool meats and save the broth.
  2. Slice the bread, abode in basin and add the broth. Back the aliment is soft, brew it abacus alkali and spices.
  3. Grind meats through 3/8” (10 mm) plate.
  4. Stuff into 32 mm casings, authoritative 8” (20 cm) continued links.
  5. Smoke with a attenuate algid smoke at 18° C (64° F) for 2 days.
  6. Refrigerate. Fry in oil afore serving.
The minimum allotment of meat is 60%, including a pork allotment (if used) capricious amid 10 and 15% and a admeasurement of banty alignment amid 45 and 50%. The allotment of aliment varies amid 15 and 25% and the admeasurement of Tras-os-Montes cast olive oil (PDO), or olive oil with agnate organoleptic characteristics, is amid 4 and 8%. Alheira de Mirandela carries PGI, 2016 classification.

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