Paleo Homemade Alheira Sausage
Discover a healthier twist on a traditional Portuguese classic with this Paleo Homemade Alheira Sausage recipe. Packed with the robust flavors of smoked paprika, garlic, and fresh parsley, these gluten-free and paleo-friendly sausages feature a creamy blend of ground chicken, pork, and nutrient-packed sweet potato for a unique and satisfying texture. Wrapped in natural collagen casings, they’re seasoned to perfection and pan-fried for a crispy, golden finish. Ideal for Whole30 meal preppers or anyone craving a savory, guilt-free treat, these sausages are ready in just over an hour and pair beautifully with leafy greens or roasted vegetables. Perfect for breakfast, brunch, or a hearty dinner, this clean-eating version of alheira brings bold, smoky comfort to your table!
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Recipe Information
Ingredients
- 500 grams Ground Chicken
- 250 grams Ground Pork
- 1 large Sweet Potato
- 4 pieces Garlic Cloves
- 2 tablespoons Olive Oil
- 1 tablespoon Smoked Paprika
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
- 10 pieces Collagen Casings or Sausage Skins (Paleo-friendly)
Instructions
Begin by peeling and cutting the sweet potato into small cubes. Boil them in a pot of water for about 15 minutes or until tender. Drain and set aside to cool.
In a large mixing bowl, combine the ground chicken and ground pork. Mix them together thoroughly with your hands.
In a food processor, add the boiled sweet potato, garlic cloves, olive oil, smoked paprika, ground coriander, salt, and black pepper. Blend until you have a smooth paste.
Add the sweet potato and spice mixture to the bowl of meat. Mix everything together until evenly combined.
Finely chop the fresh parsley and add it to the meat and sweet potato mixture, stirring until it is fully incorporated.
Take the collagen casings and soak them in warm water as per the package instructions to make them flexible.
Fill the casings with the meat mixture using a sausage stuffer or a piping bag, being careful not to overfill to avoid bursting.
Once all the sausages are filled, twist the casings at regular intervals to make individual sausages, tying off the ends securely.
Heat a large skillet over medium heat and cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through.
Serve the sausages hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3399 mg | 148% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 10.6 g | ||
| Protein | 257.2 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3468 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.
