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In a large bowl place the thinly sliced bread and add the reserved broth. Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon. Add the mashed garlic and ground piri-piri, paprika and a little salt. Add the meats cut in very little pieces. Mix thoroughly. When everything is completely mixed add the olive oil and the pork drippings, hot. Fill the casing using a suitable funnel. Tie each ’Alheira’ so that it’s about 8″ long, with the filling concentrated in the middle section, leaving the ends almost empty. Smoke for 2 or 3 hours a day, for a week. Tie both ends together before using, the ’Alheira’ should be U shaped. A typical way of serving ’Alheiras’ is frying them in hot oil, and presenting them with fried eggs and potato chips.
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