Alheira is a wonderful portuguese smoked sausage with a very soft interior, almost like a bread stuffing…
NEED TO KNOW
- 1.2kg alheira sausages
- 1.5 rich yolk eggs, beaten
- 60g finely chopped onion
- 12g chopped parsley
- 60g plain flour
- 100g panko bread
- 100g lemon mayo
It was invented by Portuguese jews who were forced to convert to Christianity as a way to deceive the Portuguese Inquisition. Easily identifiable because they didn’t prepare and smoke the common pork sausages, they used to replace pork with a large variety of other meats such as poultry and game, which would then be mixed with a bread dough for consistency.
Crispy and crunchy on the outside, these croquettes are soft and tender on the inside – almost like a savoury truffle. They are great as an appetiser, but also make a great meal served with rice, a fried egg and a salad.
Remove skin from the alheira sausages and put them in together in a container. Remove any bones or labels so there is nothing left in the meat. Roll the meat into small spheres weighing approx 25g each.
Remove skin from the alheira sausage and put them in together in a container.
Look for meat bones, labels so anything is left with the meat.
Turn the meat into small spheres weighing approx. 25 gr each.
Beat the eggs and put them, the flour and the panko bread crumbs into three separate bowls.
Dredge the balls in the flour, dip in the egg, then coat with the bread crumbs.
Once they’re all coated, put the croquettes in a container, label and store them in the fridge at 5 degrees.
Heat a large non-stick pan over high heat until simmering, make sure to add enough oil to cover the croquettes while frying.
Fry the croquettes in batches, turning often until crisp. Serve with the lemon mayo.