👨‍🍳 Ohjeet

1. 1

   In a large pot, combine the poultry pieces, crushed garlic cloves, 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Add enough water to just cover the meat. Bring to a boil, then reduce heat, cover, and simmer gently for about 40-45 minutes, or until the poultry is very tender and easily shreds. Skim off any impurities that rise to the surface during the first few minutes of cooking. Once cooked, remove the poultry and garlic from the liquid, reserving the cooking liquid. Let the poultry cool slightly, then shred it finely using two forks or your hands. Discard any bones or skin.

   ⏱️ 45 minutes
2. 2

   While the meat is cooling, place the torn bread chunks in a large bowl. Gradually pour the warm reserved cooking liquid over the bread, just enough to moisten it thoroughly without making it mushy. Let it sit for about 10 minutes, allowing the bread to absorb the liquid. Squeeze out any excess liquid if necessary.

   ⏱️ 10 minutes
3. 3

   Add the shredded poultry and the softened bread to a large mixing bowl. Add the remaining 2 tablespoons of olive oil and the smoked paprika (if desired, for extra color and flavor). Mix everything together thoroughly with your hands until well combined. The mixture should be moist but hold its shape. Taste and adjust seasoning with salt and pepper if needed. If the mixture seems too dry, add a little more warm broth or water. If too wet, add a few more breadcrumbs or a bit of flour.

   ⏱️ 15 minutes
4. 4

   Prepare your sausage stuffer and the soaked sausage casings. Stuff the alheira mixture into the casings, ensuring not to overfill them. Twist the casings into desired lengths, typically forming a horseshoe shape or individual sausages. Tie securely with kitchen twine if needed. Prick the sausages lightly with a needle to prevent bursting during cooking.

   ⏱️ 15 minutes
5. 5

   Heat a grill pan or outdoor grill to medium-high heat (approximately 200°C / 400°F). Lightly brush the alheira sausages with olive oil. Grill for about 10-15 minutes, turning occasionally, until they are nicely browned, slightly charred in spots, and heated through. The internal temperature should reach at least 74°C (165°F). Alternatively, you can pan-fry them in a skillet with a little olive oil over medium heat until golden brown and cooked through.

   ⏱️ 15 minutes
6. 6

   Serve the Alheira de Mirandela hot. It is traditionally accompanied by a fried or poached egg, and often with boiled potatoes or a simple salad. Enjoy this historic and flavorful Portuguese delicacy.

   ⏱️ 5 minutes