Alheira de Mirandela
A Portuguese smoked sausage loaded with garlic, breadcrumbs, and mixed meats—traditionally served fried until golden and crispy outside. Serve with mustard and crusty bread for an authentic taste of northern Portugal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground pork or chicken (or a mix)
- 4 cloves garlic cloves, minced
- ¾ cup breadcrumbs (plain, unseasoned)
- 1.5 tsp smoked paprika
- 1 pinch salt and pepper to taste
- 3 tbsp olive oil for pan-frying
- 4 pieces natural hog casings (optional; can skip and form patties)
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—so they cook evenly and distribute throughout the sausage.
- 2
Place the ground pork (or chicken, or mix) in a large bowl and add the minced garlic, breadcrumbs, smoked paprika, and a pinch each of salt and pepper.
- 3
Mix everything together with your hands, squeezing and folding the meat and breadcrumbs until they are evenly combined and the mixture holds together, about 1 minute.
- 4
Rinse the hog casings under cool running water if using them, or skip this step and shape the meat into four oblong patties about 4 inches long and 2 inches wide by hand.
- 5
If using casings, stuff each one with about 3 tablespoons of the meat mixture, pushing gently so it fills the casing without air pockets, then twist the end closed.
- 6
Heat the olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 7
Place the alheiras (sausages or patties) in the hot oil and cook without moving them for 3 minutes until the bottom is golden brown and sounds crispy when you move the pan.
- 8
Flip each alheira carefully and cook the other side for another 2 to 3 minutes until it is also golden brown and the internal temperature reaches 160°F on a meat thermometer.
- 9
Transfer the alheiras to a plate lined with paper towels to drain excess oil for 30 seconds before serving.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- meat thermometer
- cutting board
- knife
- tongs
- paper towels
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