| 1 | * or lean pork, or a mixture of both, for cost reasons. |
| 2 | ** probably a modern addition, or replacement for suet. |
| 3 | You may change the proportions of chicken/turkey/rabbit - it may be all chicken, etc., provided the total amount remains the same. |
| 4 | You can use partridge, quail, duck, and so on... |
| 5 | Boil the meats together long enough to make the bones separate from the meat by themselves. |
| 6 | Reserve the resulting broth and set meats aside. |
| 7 | In a large bowl place the thinly sliced bread and add the reserved broth. |
| 8 | Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon. |
| 9 | Add the mashed garlic and ground piripiri, paprika and a little salt. |
| 10 | Add the meats cut in very little pieces. |
| 11 | Mix thoroughly. |
| 12 | When everything is completely mixed add the olive oil and the pork drippings, hot. |
| 13 | Fill the casing using a suitable funnel. |
| 14 | Tie each "alheira" so that it"s about 8" long, with the filling concentrated in the middle section, leaving the ends almost empty. |
| 15 | Smoke for 2 or 3 hours a day, for a week. |
| 16 | Tie both ends together before selling or using ~ the "alheira" should be u shaped. |
| 17 | A typical way of serving "alheiras" is frying them in hot oil, and presenting them with fried eggs and potato chips. |
| 18 | Some add broccoli as a side dish |
