Dairy-Free Homemade Alheira Sausage
Discover the bold, traditional flavors of Portuguese cuisine with this **Dairy-Free Homemade Alheira Sausage** recipe! A creative twist on the classic alheira, this version is free from dairy but packed with rich textures and savory goodness. Made with **shredded chicken, creamy chickpeas, and gluten-free bread** (if needed), this recipe offers a wholesome, satisfying alternative that's both versatile and customizable. Infused with aromatic **paprika, cumin, garlic, and fresh parsley**, the mixture is gently simmered in natural casings for the perfect bite every time. Whether you lightly pan-fry them for a crispy finish or pair them with a vibrant side salad, these sausages are an ideal choice for a flavorful and hearty meal. Perfect for those seeking **gluten-free, dairy-free, and high-protein** dishes, it’s a delicious way to explore the taste of artisanal cooking from your own kitchen.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 250 grams bread, cubed (gluten-free if required)
- 400 grams chickpeas, canned and drained
- 300 grams cooked chicken, shredded
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- 0.5 cup white wine
- 3 large natural sausage casings
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 2 minutes, until fragrant.
In a large bowl, combine the cubed bread and drained chickpeas. Use your hands or a potato masher to mash them together until they are evenly mixed but still slightly chunky.
Add the sautéed onion and garlic to the bread and chickpea mixture.
Mix in the shredded chicken, paprika, ground cumin, black pepper, salt, and fresh parsley. Stir until all ingredients are well incorporated.
Pour in the beaten egg and the white wine. Mix thoroughly until the mixture becomes cohesive and slightly wet.
Stuff the mixture into the natural sausage casings. Make sure to pack it tightly to avoid air pockets.
Secure the ends of each sausage with kitchen twine. Prick the sausages lightly with a needle to prevent them from bursting during cooking.
Place the sausages in a large steamer or a pot filled with water. Bring to a gentle simmer and cook for about 45 minutes.
Once cooked, remove the sausages and let them cool slightly. Optionally, you can pan-fry them lightly in olive oil to achieve a golden brown exterior before serving.
Serve warm. These sausages pair well with sautéed vegetables or a simple salad.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 29.4 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 543 mg | 42% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2795 mg | 59% | |
*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.
