Gluten-Free Homemade Alheira Sausage
Delight in the rich, smoky flavors of **Gluten-Free Homemade Alheira Sausage**, a traditional Portuguese delicacy crafted with a modern twist for gluten-free food lovers. This recipe combines tender shredded chicken and pork with fragrant garlic, diced onion, and a hint of smoked paprika and cayenne pepper for an irresistible depth of flavor. Softened gluten-free bread binds the mixture, ensuring a delicate texture, while fresh parsley adds a burst of herbal freshness. Filled into gluten-free sausage casings and poached to perfection, these sausages are finished with a golden pan-fry for a crispy, aromatic exterior. Perfect as a hearty entrée or an authentic appetizer, this easy-to-make recipe is ideal for anyone seeking to enjoy a slice of Portuguese cuisine without compromising on dietary preferences. Serve with sautéed greens, roasted potatoes, or a crisp salad for a meal that's as satisfying as it is unforgettable.
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Ingredients
- 4 slices gluten-free bread
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium onion, finely diced
- 200 grams cooked chicken breast, shredded
- 200 grams cooked pork shoulder, shredded
- 1.5 teaspoons smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons fresh parsley, chopped
- 4 units gluten-free sausage casings
- 100 milliliters water
Directions
Step 1
Begin by removing the crusts from the gluten-free bread and soak the bread slices in water until completely softened. Once softened, squeeze out the excess water and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until the onion is translucent and fragrant, about 5 minutes.
Step 3
Add the shredded chicken and pork to the skillet, stirring to combine. Continue to cook for another 5 minutes, allowing the meat to incorporate with the onion and garlic.
Step 4
Add the softened bread to the skillet, mixing well with the meat and onion mixture.
Step 5
Stir in the smoked paprika, cayenne pepper, ground black pepper, and salt, ensuring the spices are evenly distributed throughout the mixture.
Step 6
Sprinkle the chopped fresh parsley into the skillet and stir through, allowing the flavors to blend for another 2 minutes.
Step 7
Remove the mixture from the heat and let it cool slightly before proceeding to fill the casings.
Step 8
Using a sausage stuffer or a spoon, carefully fill the gluten-free sausage casings with the prepared mixture, making sure not to overstuff them. Twist the ends securely to seal.
Step 9
Heat a large pot of water and bring it to a gentle simmer (not a boil). Carefully add the sausages and poach them for around 15-20 minutes, ensuring they cook through but remain intact.
Step 10
Once cooked, remove the sausages from the water and let them cool slightly before serving.
Step 11
These alheira sausages are traditionally pan-fried until golden before serving, so feel free to give them a quick fry in a hot pan with a small amount of olive oil for an authentic finish.
Nutrition Facts
| Serving size | (802.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1514.2 |
| Total Fat 81.3g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 341.8mg | 0% |
| Sodium 3377.5mg | 0% |
| Total Carbohydrate 81.5g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 8.8g | |
| Protein 119.9g | 0% |
| Vitamin D 2.4IU | 0% |
| Calcium 208.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1617.8mg | 0% |
Source of Calories