Alheira de Mirandela

In 1497 Jews in Portugal were given the choice of either being expelled from the country or converting to Christianity. In order not to attract the attention of the Portuguese authorities they started to make sausages with other meats, such as poultry and game which were mixed with bread. The sausages tasted good and in time became popular amongst Christians who started to add pork to them. Alheira sausages made today may contain any type or combination of meats. The geographical area of ​​production of “Alheira Mirandela” is limited to the municipality of Mirandela.

Beef400 g0.88 lb
Veal200 g0.44 lb
Chicken200 g0.44 lb
Wheat bread200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Cayenne1.0 g1 tsp
Garlic, smashed10 g3 cloves
Olive oil45 ml3 Tbsp
  1. Place meats in skillet and cover with 1 inch (25 mm) of water. Bring to a boil, then simmer until done. Drain meats and save the broth.
  2. Slice the bread, place in bowl and add the broth. When the bread is soft, mash it adding salt and spices.
  3. Grind meats through 3/8” (10 mm) plate.
  4. Stuff into 32 mm casings, making 8” (20 cm) long links.
  5. Smoke with a thin cold smoke at 18° C (64° F) for 2 days.
  6. Refrigerate. Fry in oil before serving.
The minimum percentage of meat is 60%, including a pork share (if used) varying between 10 and 15% and a proportion of poultry ranging between 45 and 50%. The percentage of bread varies between 15 and 25% and the proportion of Tras-os-Montes brand olive oil (PDO), or olive oil with similar organoleptic characteristics, is between 4 and 8%. Alheira de Mirandela carries PGI, 2016 classification.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages