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 trimmings800 g1.76 lb
Wheat bread200 g0.44 lb
Poultry meatfor making stock only
Ingredients per 1000g (1 kg) of materials
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sweet paprika4.0 g2 tsp
Garlic, minced4.0 g1 clove
Olive oil30 ml2 Tbsp
  1. 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.
  2. 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.
  3. 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.
  4. Mix shredded (chopped) meat with bread, salt and spices.
  5. Stuff into 28 mm hog casings forming rings about 12” (30 cm) long.
  6. Using oak wood apply a thin smoke at 18° C (64° F) for 3-4 days.
  7. Hold at 12-15° C (54-59° F), 75% humidity for 4 days.
  8. Store at 12° C (54° F), 70% humidity or refrigerate.

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