Low Sodium Homemade Alheira Sausage

Discover the deliciously revamped *Low Sodium Homemade Alheira Sausage*, a healthier twist on the classic Portuguese delicacy! This recipe is perfect for those seeking a flavorful yet heart-conscious option, featuring lean chicken breast, pork, and a medley of spices like paprika, garlic, and white pepper. Instead of traditional methods, this version uses a salt substitute to keep the sodium in check without sacrificing taste. The addition of stale bread soaked in white wine gives the sausage its signature moist texture, while fresh parsley enhances its aromatic appeal. Crafted with natural sausage casings and dried to perfection, these sausages are both rustic and refined. Ideal as an appetizer with crusty bread or as a protein-packed centerpiece, this low sodium alheira is a must-try for foodies seeking homestyle, artisanal charm with a healthier edge.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 10

Ingredients

• 500 grams Chicken breast
• 300 grams Lean pork
• 200 grams Stale bread
• 6 cloves Garlic
• 3 tablespoons Extra virgin olive oil
• 2 teaspoons Paprika
• 1 teaspoon White pepper
• 2 tablespoons Chopped parsley
• 100 milliliters White wine
• 1 large Egg
• 1 teaspoon Salt substitute
• 1 meter Natural sausage casings

Directions

Step 1

Cut the chicken breast and lean pork into small pieces and place them in a large pot.

Step 2

Add enough water to cover the meat, then bring the pot to a boil. Reduce the heat and simmer for about 30 minutes or until the meat is fully cooked and tender.

Step 3

While the meat is cooking, soak the stale bread in the white wine until it is fully absorbed and set aside.

Step 4

Once the meat is cooked, remove it from the pot and let it cool slightly. Reserve the cooking liquid.

Step 5

In a food processor, add the cooked meat, soaked bread, garlic, olive oil, paprika, white pepper, chopped parsley, and the salt substitute. Blend until you achieve a smooth, paste-like consistency.

Step 6

Mix in the egg to bind the ingredients together, alternating with small amounts of the reserved cooking liquid as needed to maintain a manageable consistency.

Step 7

Rinse and soak the sausage casings in water for about 30 minutes. This makes them more pliable and easy to handle.

Step 8

Using a sausage stuffer, carefully fill the casings with the sausage mixture. Be sure to leave some space at the ends to tie them off.

Step 9

Tie off the ends of the casings and twist into individual sausages of about 15 cm (6 inches) in length.

Step 10

Hang the sausages in a cool, dry place for at least 48 hours to allow them to dry out and the flavors to meld. Ensure they are not touching each other to allow good air circulation.

Step 11

To cook, grill the sausages over medium heat for about 12-15 minutes on each side until golden brown, or bake them in a preheated oven at 180°C (350°F) for about 25 minutes.

Step 12

Serve hot as part of a main dish or with crusty bread as an appetizer.

Nutrition Facts

Serving size	(1249.1g)

Amount per serving	% Daily Value*
Calories	2364.5

Total Fat 104.5g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 878.3mg	0%
Sodium 3045.3mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 11.8g
Protein 225.2g	0%

Vitamin D 53.8IU	0%
Calcium 477.2mg	0%
Iron 15.6mg	0%
Potassium 5739.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 39.5%

Carbs: 19.3%