Meats and Sausages
Alheira de Barroso-Montalegre
A Portuguese smoked sausage made in the municipality of Montalegre, in the Vila Real district. Alheira de Barroso-Montalegre carries PGI, 2007 classification.
| Materials | Metric | US |
|---|---|---|
| Pork | 500 g | 1.10 lb |
| Pork fat | 200 g | 0.44 lb |
| Poultry meat (chicken, turkey, duck) or rabbit | 200 g | 0.44 lb |
| Wheat bread | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Sweet paprika | 4.0 g | 2 tsp |
| Parsley, chopped | 1 Tbsp | |
| Onion | 50 g | 1/2 onion |
| Olive oil | 30 ml | 2 Tbsp |
Instructions
- Chop meat and fat into pieces suitable for cooking. Place meat and fat in a pot, add some salt and cover with water. Occasionally soup greens are added for better flavor. Simmer the meat until soft; fat needs less cooking time. Drain meats but save the meat stock.
- Spread the meat on the table and separate meat from bones when the meat is still warm.
- Break up or cut up white bread (the crust can be left on) and soak in the hot meat stock for 60 minutes. Drain and squeeze the excesss stock out.
- Chop the onion and fry in a little fat until glassy.
- Mix shredded (chopped) meat and fat with bread, onions, chopped parsley, salt and spices.
- Stuff into 32 mm hog casings.
- Using oak wood apply a thin smoke at 18° C (64° F) for 3-4 days.
- Dry at 12-15° C (54-59° F), 75% humidity for 4 days.
- Store at 12° C (54° F), 70% humidity or refrigerate.
