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Instructions |
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* Or lean pork, or a mixture of both, for cost reasons.
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** Probably a modern addition, or replacement for suet.
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You may change the proportions of chicken/turkey/rabbit - it may be all chicken, etc., provided the total amount remains the same. You can use partridge, quail, duck, and so on.
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1.
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Boil the meats together long enough to make the bones separate from the meat by themselves. Reserve the resulting broth and set meats aside.
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2.
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In a large bowl place the thinly sliced bread and add the reserved broth. Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a little salt. Add the meats cut in very little pieces. Mix thoroughly.
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3.
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When everything is completely mixed add the olive oil and the pork drippings, hot. Fill the casing using a suitable funnel. Tie each 'alheira' so that it's about 8" long, with the filling concentrated in the middle section, leaving the ends almost empty. Smoke for 2 or 3 hours a day, for a week. Tie both ends together before selling or using the 'alheira' should be U shaped.
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