Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Lean beef*

  2. 1 1/2 lbs 681g / 24oz Calf meat

  3. 1/2 lb 227g / 8oz Chicken

  4. 1/2 lb 227g / 8oz Turkey

  5. 1/2 lb 227g / 8oz Rabbit

  6. 1 1/2 lbs 681g / 24oz Day old wheat bread

  7. 1/4 lb 113g / 4oz Ham -

  8. 4 Garlic cloves

  9. 4 teaspoons 20ml Olive oil

  10. 2 oz 56g Pork drippings** Paprika - salt and To taste

  11. 10 Feet tripe casing

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil the meats together long enough to make the bones separate from the meat by themselves. Reserve the resulting broth and set meats aside. In a large bowl place the thinly sliced bread and add the reserved broth. Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a little salt. Add the meats cut in very little pieces. Mix thoroughly. When everything is completely mixed add the olive oil and the pork drippings, hot. Fill the casing using a suitable funnel. Tie each 'alheira' so that it's about 8" long, with the filling concentrated in the middle section, leaving the ends almost empty. Smoke for 2 or 3 hours a day, for a week. Tie both ends together before selling or using ~ the 'alheira' should be U shaped. A typical way of serving 'alheiras' is frying them in hot oil, and presenting them with fried eggs and potato chips. Some add broccoli as a side dish.


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