Meats and Sausages
Alheira de Vinhais
Portuguese smoked sausage, made from the meat of pigs of the Bisaro breed or of cross-breeds that must be 50 % Bisaro. Alheira de Vinhais carries PGI, 2008 classification.
| Materials | Metric | US |
|---|---|---|
| Pork meat: head, belly, shoulder, meat trimmings | 800 g | 1.76 lb |
| Wheat bread | 200 g | 0.44 lb |
| Poultry meat | for making stock only |
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 |
| Garlic, minced | 4.0 g | 1 clove |
| Olive oil | 30 ml | 2 Tbsp |
Instructions
- Chop meat into sizes suitable for cooking. Place all meats in a pot, add some salt and cover with water. Occasionally soup greens are added for better flavor. Simmer the meat until soft. Drain meats but save the meat stock.
- Spread the meat on the table and separate meat from bones when the meat is still warm. Poultry meat is not used for making the sausage.
- 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 excess stock out.
- Mix shredded (chopped) meat with bread, salt and spices.
- Stuff into 28 mm hog casings forming rings about 12” (30 cm) long.
- Using oak wood apply a thin smoke at 18° C (64° F) for 3-4 days.
- Hold at 12-15° C (54-59° F), 75% humidity for 4 days.
- Store at 12° C (54° F), 70% humidity or refrigerate.
