Keto Homemade Alheira Sausage
Dive into the rich flavors of Portuguese tradition with this **Keto Homemade Alheira Sausage**, a low-carb twist on the classic recipe. Combining tender chicken breast and succulent pork belly with aromatic garlic, smoked paprika, and earthy bay leaves, this delight is bound together by almond flour and eggs, making it perfect for keto enthusiasts. Hand-stuffed into pork casings and baked to golden perfection, these sausages boast a smoky, savory flavor with just the right amount of spice. Ready in under two hours, this high-protein, low-carb recipe is ideal for meal prep or paired with your favorite keto-friendly sides for a hearty, satisfying meal. Perfect for foodies embracing the ketogenic lifestyle, this authentic take on alheira brings traditional comfort food to your table without compromising your diet goals!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 250 grams Pork belly
- 4 units Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 units Bay leaves, crushed
- 50 grams Almond flour
- 2 units Eggs
- 3 meters Pork sausage casings
Instructions
Start by cooking the chicken breast and pork belly together in a large skillet over medium heat for about 15 minutes, until fully cooked and lightly browned. Set aside to cool slightly.
Transfer the cooled meats to a food processor and pulse until finely ground.
In the same skillet, add olive oil and gently sauté the minced garlic for about 2-3 minutes or until it becomes fragrant.
Add the ground meat back into the skillet with sautéed garlic. Mix in smoked paprika, salt, ground black pepper, and crushed bay leaves until everything is well combined. Cook for another 5 minutes, then remove from heat and allow the mixture to cool.
Once cooled, transfer the meat mixture back to the food processor. Add almond flour and eggs, processing until it forms a cohesive mixture. This will help to bind the ingredients together.
Rinse and soak the pork sausage casings in warm water as per the instructions on the package to soften them.
Use a sausage stuffer to fill the casings with the sausage mixture. Twist or tie the sausages at regular intervals to form links.
Once all the mixture is stuffed, let the sausages rest in the refrigerator for at least 1 hour to allow the flavors to meld together.
Preheat your oven to 180°C (350°F). Arrange the sausage links on a baking sheet and bake for about 30-40 minutes or until golden brown and fully cooked through.
Serve hot with your favorite low-carb sides or store in the refrigerator for up to a week.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 2.6 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2097 mg | 45% | |
*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.
