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