Gluten-Free Homemade Alheira Sausage
Discover the rich flavors of Portugal with this Gluten-Free Homemade Alheira Sausage recipe, a delicious twist on a traditional favorite. Made with tender shredded chicken and pork, enriched with the smoky warmth of paprika and cayenne, and bound with gluten-free bread, this recipe is perfect for those seeking a gluten-free option without compromising on authenticity. These handcrafted sausages are gently poached to retain their succulent texture and can be pan-fried to golden perfection for that signature crisp. Ready in just an hour, this versatile dish makes an excellent centerpiece for any meal and is even better when paired with a fresh salad or roasted vegetables. Perfect your culinary skills and savor the unique flavors of homemade alheira that’s both gluten-free and irresistibly delicious!
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Recipe Information
Ingredients
- 4 slices gluten-free bread
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium onion, finely diced
- 200 grams cooked chicken breast, shredded
- 200 grams cooked pork shoulder, shredded
- 1.5 teaspoons smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons fresh parsley, chopped
- 4 units gluten-free sausage casings
- 100 milliliters water
Instructions
Begin by removing the crusts from the gluten-free bread and soak the bread slices in water until completely softened. Once softened, squeeze out the excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until the onion is translucent and fragrant, about 5 minutes.
Add the shredded chicken and pork to the skillet, stirring to combine. Continue to cook for another 5 minutes, allowing the meat to incorporate with the onion and garlic.
Add the softened bread to the skillet, mixing well with the meat and onion mixture.
Stir in the smoked paprika, cayenne pepper, ground black pepper, and salt, ensuring the spices are evenly distributed throughout the mixture.
Sprinkle the chopped fresh parsley into the skillet and stir through, allowing the flavors to blend for another 2 minutes.
Remove the mixture from the heat and let it cool slightly before proceeding to fill the casings.
Using a sausage stuffer or a spoon, carefully fill the gluten-free sausage casings with the prepared mixture, making sure not to overstuff them. Twist the ends securely to seal.
Heat a large pot of water and bring it to a gentle simmer (not a boil). Carefully add the sausages and poach them for around 15-20 minutes, ensuring they cook through but remain intact.
Once cooked, remove the sausages from the water and let them cool slightly before serving.
These alheira sausages are traditionally pan-fried until golden before serving, so feel free to give them a quick fry in a hot pan with a small amount of olive oil for an authentic finish.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.8 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1618 mg | 34% | |
*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.
