High Protein Homemade Alheira Sausage
Discover the wholesome goodness of **High Protein Homemade Alheira Sausage**, a healthier twist on the classic Portuguese delicacy. Bursting with the savory richness of lean chicken breast and pork loin, this recipe is a protein-packed alternative to traditional alheira, which usually features fattier meats. Infused with aromatic garlic, smoked paprika, and bay leaves, each bite offers a perfectly balanced flavor profile enhanced by tender bread crumbs soaked in creamy milk for an irresistibly smooth texture. Carefully encased in natural pork casings and simmered to perfection, these sausages can be grilled, pan-fried, or enjoyed as is. Ideal for hearty meals, they pair wonderfully with roasted vegetables or a crisp green salad. Perfect for home cooks seeking both authenticity and a nutritious upgrade, this Portuguese-inspired recipe is not only satisfying but also incredibly rewarding to make from scratch.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 300 grams Lean pork loin
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Paprika
- 2 units Bay leaves
- 100 grams White bread, crust removed and cubed
- 200 ml Milk
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 meters Natural pork casing, soaked and rinsed
Instructions
Begin by cutting the chicken breast and pork loin into small cubes.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until the onions become translucent.
Add the cubed chicken and pork to the skillet. Cook for about 10 minutes, stirring occasionally, until the meat is lightly browned.
Stir in the paprika, bay leaves, salt, and black pepper. Reduce the heat and allow to simmer for approximately 20 minutes, or until the meat is fully cooked and the flavors meld together.
Meanwhile, soak the bread cubes in milk for about 10 minutes, allowing it to absorb fully.
Once the meat mixture is cooked, remove it from heat. Discard the bay leaves and transfer the mixture to a food processor, alongside the soaked bread and its milk.
Pulse the mixture until smooth and homogeneous. Stir in the chopped parsley.
Prepare the natural pork casing by thoroughly rinsing and draining it. Fit the casing onto a sausage stuffer, tying a knot at one end.
Carefully fill the casing with the meat mixture, making sure there are no air pockets. Twist the filled casing at 15 cm intervals to form individual sausages.
In a large pot, bring water to a simmer. Add the sausages, ensuring they are fully submerged. Cook them gently for about 30 minutes to achieve a tender, perfectly cooked linked sausage.
Once cooked, remove the sausages from the water and let them cool slightly. They can be grilled, pan-fried, or served as is.
Serve the sausages hot, accompanied by your favorite sides such as roasted vegetables or potatoes, and enjoy the rich, high-protein flavors of this traditional Portuguese delight.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 20.6 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 638 mg | 49% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3473 mg | 74% | |
*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.
