Low Sodium Homemade Alheira Sausage
Elevate your culinary skills with this Low Sodium Homemade Alheira Sausage recipe, a heart-healthy twist on the traditional Portuguese delicacy. Crafted from a flavorful blend of tender chicken breast, lean pork, aromatic garlic, smoked paprika, and fresh parsley, this sausage is expertly enhanced with a salt substitute to keep sodium levels in check without compromising taste. Stale bread soaked in white wine lends an authentic texture while olive oil adds richness to every bite. Stuffed into natural casings and air-dried for 48 hours to develop deep, robust flavors, these sausages are perfect for grilling, baking, or pairing with crusty bread as an irresistible appetizer. With a manageable prep time of just 60 minutes, this savory and wholesome recipe proves that healthier eating can be both delicious and satisfying!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Lean pork
- 200 grams Stale bread
- 6 cloves Garlic
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Paprika
- 1 teaspoon White pepper
- 2 tablespoons Chopped parsley
- 100 milliliters White wine
- 1 large Egg
- 1 teaspoon Salt substitute
- 1 meter Natural sausage casings
Instructions
Cut the chicken breast and lean pork into small pieces and place them in a large pot.
Add enough water to cover the meat, then bring the pot to a boil. Reduce the heat and simmer for about 30 minutes or until the meat is fully cooked and tender.
While the meat is cooking, soak the stale bread in the white wine until it is fully absorbed and set aside.
Once the meat is cooked, remove it from the pot and let it cool slightly. Reserve the cooking liquid.
In a food processor, add the cooked meat, soaked bread, garlic, olive oil, paprika, white pepper, chopped parsley, and the salt substitute. Blend until you achieve a smooth, paste-like consistency.
Mix in the egg to bind the ingredients together, alternating with small amounts of the reserved cooking liquid as needed to maintain a manageable consistency.
Rinse and soak the sausage casings in water for about 30 minutes. This makes them more pliable and easy to handle.
Using a sausage stuffer, carefully fill the casings with the sausage mixture. Be sure to leave some space at the ends to tie them off.
Tie off the ends of the casings and twist into individual sausages of about 15 cm (6 inches) in length.
Hang the sausages in a cool, dry place for at least 48 hours to allow them to dry out and the flavors to meld. Ensure they are not touching each other to allow good air circulation.
To cook, grill the sausages over medium heat for about 12-15 minutes on each side until golden brown, or bake them in a preheated oven at 180°C (350°F) for about 25 minutes.
Serve hot as part of a main dish or with crusty bread as an appetizer.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.8 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5739 mg | 122% | |
*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.
