Alheiras De Mirandela Recipe

• 3 lb Lean beef*
• 1 1/2 lb Calf meat
• 1/2 lb Chicken
• 1/2 lb Turkey
• 1/2 lb Rabbit
• 1 1/2 lb Day old wheat bread
• 1/4 lb Ham (optional)
• 4 x Garlic cloves
• 4 tsp Extra virgin olive oil
• 2 ounce Pork drippings** Paprika, salt and piripiri to taste
• 10 x Feet tripe casing

1. * Or possibly lean pork, or possibly a mix of both, for cost reasons.
2. ** Probably a modern addition, or possibly replacement for suet.
3. You may change the proportions of chicken/turkey/rabbit - it may be all chicken, etc., provided the total amount remains the same.
4. You can use partridge, quail, duck, and so on...
5. Boil the meats together long sufficient to make the bones separate from the meat by themselves.
6. Reserve the resulting broth and set meats aside.
7. In a large bowl place the thinly sliced bread and add in the reserved broth.
8. Cover with a towel and, as soon as the bread is soft sufficient, mash it with an wooden spoon.
9. Add in the mashed garlic and grnd piripiri, paprika and a little salt.
10. Add in the meats cut in very little pcs.
11. Mix thoroughly.
12. When everything is completely mixed add in the extra virgin olive oil and the pork drippings, warm.
13. Fill the casing using a suitable funnel.
14. Tie each 'alheira' so which it's about 8" long, with the filling concentrated in the middle section, leaving the ends almost empty.
15. Smoke for 2 or possibly 3 hrs a day, for a week.
16. Tie both ends together before selling or possibly using - the 'alheira' should be U shaped.
17. A typical way of serving 'alheiras' is frying them in warm oil, and presenting them with fried Large eggs and potato chips.
18. Some add in broccoli as a side dish.

lean beef, meat, chicken, turkey, rabbit, old wheat bread, ham, garlic, olive oil, salt, casing

Taken from cookeatshare.com/recipes/alheiras-de-mirandela-63163 (may not work)