Aragonese-style Alheira de Vinhais

Ingredients

In this Aragonese adaptation of Alheira de Vinhais, the traditional Portuguese sausage is infused with Aragonese flavors. The original recipe is modified by incorporating local spices and herbs, giving the dish a distinct Aragonese twist. The cooking technique remains the same, with the sausage being pan-fried until crispy on the outside. The result is a unique fusion of Portuguese and Aragonese cuisines, creating a delightful and flavorful dish. We alse have the original recipe for Alheira de Vinhais, so you can check it out.

• 500g (1.1 lb) mixed meats (such as pork, chicken, and veal) 500g (1.1 lb) mixed meats (such as pork, chicken, and veal)
• 200g (7 oz) bread, preferably stale 200g (7 oz) bread, preferably stale
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the mixed meats, bread (crumbled or finely chopped), minced garlic, smoked paprika, ground cumin, dried thyme, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage-like shapes, about 10-12cm (4-5 inches) long and 2-3cm (1 inch) in diameter.
3. 3.
   Heat a drizzle of olive oil in a frying pan over medium heat. Add the sausages and cook until golden brown and crispy on all sides, about 10-12 minutes.
4. 4.
   Serve the Aragonese-style Alheira de Vinhais hot with roasted potatoes or a fresh salad.

Treat your ingredients with care...

• Bread — It is best to use stale bread as it absorbs the flavors and moisture better. If you don't have stale bread, you can lightly toast fresh bread and let it cool before using it in the recipe.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sausage mixture.
• Serve the Aragonese-style Alheira de Vinhais with a side of sautéed vegetables for a complete and nutritious meal.
• If you prefer a milder flavor, reduce the amount of garlic and spices in the sausage mixture.
• Make sure to cook the sausages over medium heat to ensure they are cooked through without burning the outside.
• Leftover sausages can be refrigerated and enjoyed the next day, either reheated or cold in sandwiches.

Serving advice

Serve the Aragonese-style Alheira de Vinhais hot, accompanied by roasted potatoes or a fresh salad. Garnish with fresh herbs, such as parsley or cilantro, for an extra touch of freshness.

Presentation advice

Arrange the crispy sausages on a platter, with the roasted potatoes or salad on the side. Drizzle a little olive oil over the sausages for a glossy finish. Sprinkle some paprika or fresh herbs on top for added color and visual appeal.