Portuguese · Main · Easy
Alheira
Portugal's storied sausage: smoky bread-based sausage with chicken and pork, grilled until the skin crisps, served with a fried egg.
The whole recipe in 60 seconds
Alheira, in 5 ideas
- Cook low and slow; the bread filling scorches if rushed
- Legend says Jewish families invented it to fake pork sausage during the Inquisition
- The fried egg on top is traditional and delicious
- Greens cut the richness perfectly
- Leftovers crumble beautifully into scrambled eggs
What you need
Ingredients
- 4 alheira sausages
- 1 tablespoon olive oil
- 4 eggs
- 4 cups sauteed collard greens or kale
- Boiled potatoes for serving
- Mustard and pickles on the side
How to make it
Directions
- Prick the sausages lightly so they do not burst.
- Heat the olive oil in a skillet over medium heat and cook the sausages slowly, turning, for 12 to 15 minutes until golden and crisp.
- Remove and keep warm. Fry the eggs in the same pan.
- Serve each sausage with a fried egg, sauteed greens, and boiled potatoes.
- Pass mustard and pickles at the table.
Money saver. Find alheira at Portuguese markets; they freeze well so stock up when you go.