Alheiras De Mirandela

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.