High Protein Homemade Alheira Sausage
Explore the delicious world of traditional Portuguese cuisine with this High Protein Homemade Alheira Sausage recipe, a healthier twist on a beloved classic. Packed with lean chicken breast and pork loin, this dish is brimming with protein while keeping the flavors rich and satisfying. The secret lies in its aromatic blend of garlic, paprika, and bay leaves, as well as the unique addition of milk-soaked bread for a smooth, tender texture. Wrapped in natural pork casing and gently simmered to perfection, these sausages are versatile enough to enjoy grilled, pan-fried, or served as is. Perfect for meal prep or a hearty dinner, this recipe is your go-to for a rustic yet nutritious dish that elevates authentic Portuguese flavors.
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Ingredients
- 500 grams Chicken breast, boneless and skinless
- 300 grams Lean pork loin
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Paprika
- 2 units Bay leaves
- 100 grams White bread, crust removed and cubed
- 200 ml Milk
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 meters Natural pork casing, soaked and rinsed
Directions
Step 1
Begin by cutting the chicken breast and pork loin into small cubes.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until the onions become translucent.
Step 3
Add the cubed chicken and pork to the skillet. Cook for about 10 minutes, stirring occasionally, until the meat is lightly browned.
Step 4
Stir in the paprika, bay leaves, salt, and black pepper. Reduce the heat and allow to simmer for approximately 20 minutes, or until the meat is fully cooked and the flavors meld together.
Step 5
Meanwhile, soak the bread cubes in milk for about 10 minutes, allowing it to absorb fully.
Step 6
Once the meat mixture is cooked, remove it from heat. Discard the bay leaves and transfer the mixture to a food processor, alongside the soaked bread and its milk.
Step 7
Pulse the mixture until smooth and homogeneous. Stir in the chopped parsley.
Step 8
Prepare the natural pork casing by thoroughly rinsing and draining it. Fit the casing onto a sausage stuffer, tying a knot at one end.
Step 9
Carefully fill the casing with the meat mixture, making sure there are no air pockets. Twist the filled casing at 15 cm intervals to form individual sausages.
Step 10
In a large pot, bring water to a simmer. Add the sausages, ensuring they are fully submerged. Cook them gently for about 30 minutes to achieve a tender, perfectly cooked linked sausage.
Step 11
Once cooked, remove the sausages from the water and let them cool slightly. They can be grilled, pan-fried, or served as is.
Step 12
Serve the sausages hot, accompanied by your favorite sides such as roasted vegetables or potatoes, and enjoy the rich, high-protein flavors of this traditional Portuguese delight.
Nutrition Facts
| Serving size | (1330.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2024.0 |
| Total Fat 72.9g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 654.6mg | 0% |
| Sodium 3604.4mg | 0% |
| Total Carbohydrate 80.7g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 20.6g | |
| Protein 250.0g | 0% |
| Vitamin D 155.8IU | 0% |
| Calcium 638.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3473.1mg | 0% |
Source of Calories