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.
|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|
- 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.