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Language

Alheira: photo of the dish
Illustrative photo: Lichinga — CC BY-SA 4.0, Wikimedia Commons
Meat

Alheira

A smoked Portuguese sausage made from poultry meat and bread, without pork, created in the 15th century by converted Jews to evade inspections. It is eaten grilled, with fried eggs and potatoes.

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Ingredients

Ingredients

Accompagnement

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes, cut them into large cubes and boil for 15 minutes in salted water until tender.
  2. Meanwhile, prick the alheiras all along their length with a fork so they don't burst.
  3. Heat a non-stick pan over medium heat, without fat, and grill the alheiras for 4 to 5 minutes on each side, turning often, until well browned.
  4. In another pan, heat the olive oil and fry the sliced onion and chopped garlic for 5 minutes until translucent.
  5. Drain the potatoes, roughly mash them, then add them to the onion with the chopped parsley, salt and pepper.
  6. In a clean pan, fry the eggs sunny side up over low heat until the white is set and the yolk still runs.
  7. Arrange the alheiras on the potatoes, place a fried egg on each portion and drizzle with a little white wine vinegar.
  8. Serve straight away with the green salad and the toasted stale bread.

Variations and tips

Vegetarian version. Replace the alheiras with smoked vegetarian sausages or marinated mushrooms grilled with a touch of smoked paprika.

Using what's available here. Alheiras are rare outside Portugal: use smoked poultry sausages or poultry Morteau-style sausage, cooking them a little less long.

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Original Ecomely recipe.