The alheira is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. Alheira derives from alho (garlic) as it was usually seasoned with it, although today not all of them are.
Although alheiras are typically associated with the city of Mirandela, in Trás-os-Montes (behind the mountains) region, but are frequent in are northwest part of Portugal.
Versatile and delicious snack
Allows varied accompaniments (bread, baked pizza dough, mushrooms, etc.)
About this recipe
Level 2 – easy
15 minutes at moderate temperature (250-300°C / 482-572°F)
- Alheira de Mirandela;
- Olive oil, ideally extra virgin;
- Salt, ideally salt flower or sea salt.
Time needed: 35 minutes.
- Wash the spinach, drizzle with oil and season with garlic and salt
Be generous with the oil, the garlic can be chopped or simply crushed with the knife
- Insert them in the oven
You must use a container resistant to high oven temperatures, we suggest ceramics, retain heat for a long time, keeping food warm
- Remove the filling from the alheira and mix with the spinach
It is not necessary to mix a lot (spinach will not help!), The fire will make the mixture happen
- Insert the container with the preparation in the oven
Let it brown a little, stir and let it toast a little more
- Remove from the oven and follow with whatever is at hand, or be greedy and eat anyway!