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Recipe Name: Alheiras De Mirandela Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 15

3 Pound(s) Lean beef*
1 1/2 Pound(s) Calf meat
1/2 Pound(s) Chicken
1/2 Pound(s) turkey
1/2 Pound(s) Rabbit
1 1/2 Pound(s) Day old wheat bread
1/4 Pound(s) Ham, optional
4 Garlic cloves
4 Teaspoon(s) Olive oil
2 Ounce(s) Pork drippings**
Paprika, salt and
piripiri to taste
10 Feet tripe casing
Or lean pork, or a mixture of both, for cost reasons. ** Probably a
modern addition, or replacement for suet. 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... Boil the meats together long enough to make
the bones separate from the meat by themselves. Reserve the resulting
broth and set meats aside. 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. 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. A typical way of serving 'alheiras' is frying them
in hot oil, and presenting them with fried eggs and potato chips. Some
add broccoli as a side dish. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 326
Calories From Fat: 221
Total Fat: 24g
Cholesterol: 96.2mg
Sodium: 219mg
Potassium: 370.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 25g

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