Best sausage ever - alheira de Mirandela. Love to here you talk about it. I think it’s best fryed for a longer periode, so it gets crispy - without the casing-
Very tasty sausage, definitely my favorite sausage. Find, however, that the Alheira from the supermarket does not have the taste experience as a homemade. I bought a sausage filler especially for home, so that I can make Alheira myself in Germany.
Piece of advice for cooking Alheira without it bursting and with literally very little work. Simply cut the string that holds it together first as it can stop it from expanding later on. Place it on a pan on low heat and put the lid on - you dont need to add any fat whatsoever. Adding fat is a matter of personal preference but depending on the Alheira, it will release its own fat during the cooking so you really dont need to add any fat whatsoever really. Just remember, too much heat and it will burst and too little and it will not cook properly on the inside. Happy cooking
I'm sorry to say this, especially when you're doing a great job of showcasing portuguese food. But there's no evidence that it was created by the jew comunity. It's more likely than not a romantic story that was associated with the food, while the real origins came about from a need to preserve small animals meat (domestic and game) in a region of the country with hot summers.
I love Alheira! Thank you for talking about its history!!
Best sausage ever - alheira de Mirandela. Love to here you talk about it. I think it’s best fryed for a longer periode, so it gets crispy - without the casing-
Very tasty sausage, definitely my favorite sausage. Find, however, that the Alheira from the supermarket does not have the taste experience as a homemade. I bought a sausage filler especially for home, so that I can make Alheira myself in Germany.
Piece of advice for cooking Alheira without it bursting and with literally very little work. Simply cut the string that holds it together first as it can stop it from expanding later on. Place it on a pan on low heat and put the lid on - you dont need to add any fat whatsoever. Adding fat is a matter of personal preference but depending on the Alheira, it will release its own fat during the cooking so you really dont need to add any fat whatsoever really. Just remember, too much heat and it will burst and too little and it will not cook properly on the inside. Happy cooking
Thank you! That advice/technique sounds much better. your suggestion is much appreciated. 🍻
I'm sorry to say this, especially when you're doing a great job of showcasing portuguese food.
But there's no evidence that it was created by the jew comunity. It's more likely than not a romantic story that was associated with the food, while the real origins came about from a need to preserve small animals meat (domestic and game) in a region of the country with hot summers.