brás de alheira

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image of Alheira - Gastro Obscura

Alheira - Gastro Obscura

Enter alheira, a poultry-and-bread-based sausage that looked just like the porcine variety. Jews were able to display and eat alheira, which sometimes featured game like veal or …Forced to convert, Jews made alheira, a decoy sausage that allowed them to pretend they were eating pork..
From: www.atlasobscura.com

After the Spanish Inquisition spread to Portugal in the 16th century, Jews had to tread very carefully. In an era when interrogators persecuted anyone who did not practice Christianity, openly demonstrating Judaism was a way to get exiled from the country or, worse, burnt at the stake in Lisbon’s Rossio Square.

Practicing in secret was also a dangerous game. Informants were everywhere and reported an overheard Hebrew prayer or, equally incriminating, a lack of hanging sausages. So residents of Mirandela devised a clever way to allow Jews to maintain a kosher diet while also appearing to eat pork. Enter alheira, a poultry-and-bread-based sausage that looked just like the porcine variety. Jews were able to display and eat alheira, which sometimes featured game like veal or venison, without compromising their beliefs. The sneaky sausage likely saved hundreds of lives. 

Today, alheira also comes in non-kosher varieties. Portuguese diners of all faiths enjoy the garlicky sausage boiled or fried alongside a runny egg, french fries, or white rice. The nation so loves its life-saving sausage that voters declared alheira one of Portugal’s “seven gastronomic wonders” in 2011.


image of Alheira - Traditional and Authentic Portuguese Recipe ...

Alheira - Traditional and Authentic Portuguese Recipe ...

Apr 08, 2018 · It is in northeastern Portugal, in the regions of Trás-os-Montes and Beira Alta, that alheira, a traditional homemade sausage, that typically represents Portuguese family and …Alheira is a typical Portuguese smoked sausage with a characteristic horseshoe shape, prepared with poultry, bread, olive oil, garlic and hot peppers..
From: www.196flavors.com

It is in northeastern Portugal, in the regions of Tras-os-Montes and Beira Alta, that alheira, a traditional homemade sausage, that typically represents Portuguese family and popular cuisine, is originally from.

This sausage has crossed the mountains and is now ubiquitous in Portugal in supermarkets and casual restaurants. It is a quick and easy meal on the go.

The horseshoe-shaped alheira is smoked and mainly composed of poultry, bread, olive oil, garlic and chili pepper. A rather spicy sausage!

The name alheira, derived from the Portuguese word alho meaning “garlic”, used to refer to all types of sausages seasoned with this ingredient.

The Marranos, Jewish people of the Iberian Peninsula forced to conversion and hiding

In 1492, the Church of Spain began a fierce persecution of the Jews, forcing them into exile. They found refuge in Portugal for a time but the king, wanting to marry an heiress of the Spanish throne, finally followed the example of his neighbors, ordering either the expulsion or the conversion of the Jews to Catholicism. Some of them converted while others continued to practice their religion secretly. These were to be called the marranos, a pejorative term derived from the Spanish word meaning pig.

The Jews do not eat pork, and at the time of the Inquisition in Portugal, they were easily spotted because unlike the Portuguese Christians, they did not make smoked sausages that were drying, hanging in the smoking rooms. So to avoid being noticed and denounced, they invented a sausage made from other meats such as poultry, veal, duck and game, mixed with bread to give it a good texture.

Over time, this recipe was adopted by Christians who sometimes added pork and nowadays, the alheira is not necessarily kosher.

Protected Geographical Indication (PGI)

The most famous of the alheiras is Mirandela alheira in Tras-os-Montes, which was considered one of the seven wonders of Portuguese cuisine in 2011, alongside pasteis of Belem and the sheep milk cheese Serra da Estrela.

Two types of alheira received a Protected Geographical Indication (PGI). Alheira de Vinhais and Barroso-Montalegre. They distinguish themselves by a slightly different composition but it is not easy to notice the difference for a novice.

In Portugal, you will also find “the poor alheira”, which is a cheap version intended for the poor class; and a more expensive version of regional productions, composed of more noble ingredients such as game.

Smoked sausages

Since smoking is a traditional food preservation technique that has the additional benefit of enhancing the flavor, many countries have developed smoked sausage recipes.

In Spain, chorizo ​​is quite popular. The French, make saucisse de Morteau. Germans have their Frankfurt sausage and in Reunion, smoked sausages are used to prepare rougail, just to name but a few.

Portugal also produces other types of smoked sausage, including farinheira, made from pork meat and fat, raw wheat flour, garlic and paprika and linguisa with pork, also seasoned with garlic and paprika.

Bread and broth

Traditionally, bread and broth are the two important ingredients of alheira, which is rather unusual for charcuterie.

The composition of the broth varies according to the meat used and the recipes. However, the use of the chicken is essential to the flavor of the broth. It must be tasty and very fat.

Sourdough bread was often prepared at home, usually made from wheat, but in Trasos-Montes, it was made from rye or corn.

It must have a dense crumb and be thick. The idea is to get the bread to absorb as much broth as possible. The best is to let it stale a few days then slice it very thinly.

The meat is carefully boned, chopped with a knife, or shredded. It can be noticed in the alheira.

A good sausage stuffing depends on the consistency and temperature of the mixture. When the stuffing that needs to be homogeneous is still hot, it is easier to fill the casings. When cooking, poke the sausage in several places with a toothpick to prevent it from exploding.

According to tradition, sausages were left to dry and smoked for several days over a fire pit and then kept in a grain bin.

The alheira is usually grilled on warm embers or roasted and served with vegetables such as turnip leaves cooked with garlic and potatoes, and drizzled with olive oil.

It can also be stewed and wrapped in cabbage leaves. Nowadays, it is often fried and served with eggs and French fries but these very fat sides are probably not the ones that highlight the flavors of this sausage the best.

Bom apetite!

This recipe is validated by our expert in Portuguese cuisine, Chef Alexandre Silva. Chef Alexandre is the Michelin starred chef-owner of the restaurant Loco in Lisbon.


image of Stuffing Sausage (Alheira)

Stuffing Sausage (Alheira)

Alheira, or Stuffing Sausage, was invented by the Jewish people in Portugal during the inquisition in order to prevent detection during the period, as traditional Portuguese sausages were filled with pork. The sausages were so good that they eventually stuck and are now a part of traditional Portuguese cuisine.The most typical way to enjoy alheiras are deep-fried and served with potato chips and a fried egg..
From: easyportugueserecipes.com

Alheira, or Stuffing Sausage, was invented by the Jewish people in Portugal during the inquisition in order to prevent detection during the period, as traditional Portuguese sausages were filled with pork. The sausages were so good that they eventually stuck and are now a part of traditional Portuguese cuisine. The most typical way to enjoy alheiras are deep-fried and served with potato chips and a fried egg. Although typically associated with the city of Mirandela, the regions of Beira Alta and Tras-os-Montes are also famous for their alheira sausages. They can be made with any type of meat, but we will use chicken, veal, and ground beef.

*Makes about 5-6 sausages*
Ingredients:
3 pounds ground beef
1.5 pounds veal
1 pound shredded chicken
1.5 pounds wheat bread, thinly sliced
10 garlic cloves
4 tablespoons olive oil
2 oz. pork drippings
2 teaspoons paprika
Salt, pepper, and piripiri to taste
6 feet of sausage casing

Directions:
1) Cook the meats together in a pan with some water until they are done. Reserve the resulting broth and set the meats aside.
2) In a large bowl place the thinly sliced bread and add the reserved broth.
3) Cover with a towel and, as soon as the bread is soft enough, mash it with an wooden spoon.
4) Mash the garlic cloves and add them to the bowl along with the piripiri, paprika, and salt and pepper to taste.
5) Cut the meats into very small pieces and add to the bowl. Mix it thoroughly. When everything is completely mixed add the olive oil and the pork drippings.
6) Fill the casing using a suitable funnel.
7) Tie each alheira sausage so that it’s about 8 inches long, with the filling concentrated in the middle section, leaving the ends almost empty.
8) Once they are ready, deep fry them in a deep frying pan with vegetable oil.
9) Serve while hot with a fried egg and potato chips on the side.


image of Alheira - Wikipedia

Alheira - Wikipedia

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From: en.wikipedia.org

Alheira (Portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread.

Although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient.

The type of sausage that became known as "alheira" was invented by the Jews of Portugal, who in 1497 were given the choice of either being expelled from the country or converting to Christianity. Those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in Judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses).[1] As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture.[1] With time, the dish spread to the remaining population and became an example of typical Portuguese cuisine, though nowadays its preparation is no longer strictly guided by Jewish dietary precepts.

Alheiras were traditionally grilled or roasted and served with boiled vegetables. Nowadays they are often fried and served accompanied by french fries and a fried egg. They are often one of the cheapest items on restaurant menus, although those made with game can be expensive.

Although alheiras are typically associated with the city of Mirandela, the regions of Beira Alta and Tras-os-Montes are also famous for their alheiras.

Varieties with PGI protection status include Alheira de Vinhais and Alheira de Barroso-Montalegre.[2][3]

See also[edit] References[edit] External links[edit]


image of 10 Must-Have Traditional Portuguese Foods to Try on Your ...

10 Must-Have Traditional Portuguese Foods to Try on Your ...

Nov 22, 2021 · Alheira de Mirandela. Alheira may look like a sausage, but it’s so much more. Stuffed with many kinds of meat, from veal to rabbit, it’s compacted with bread and often enjoyed with a fried egg and fries. It’s played an important role in history too, with Portuguese Jews conspicuously cooking the dish as proof of their conversion to ...Portuguese foods are all about big, powerful flavours and local ingredients. To guide you on your culinary explorations, here’s our pick of the top 10..
From: www.insightvacations.com

Portuguese food is all about local ingredients and big, powerful flavors. Whether you plump for the salty punch of bacalhau, the sweet custardy kick of pasteis de nata, or the pungent combination of paprika, garlic and bay leaves that forms the basis of many local recipes, Portugal’s traditional dishes offer bold and beautiful flavors. To guide you on your culinary explorations, here’s our pick of the top 10 Portuguese foods to try on your next trip.

Alheira de Mirandela

Alheira © iStock/Luso

Alheira may look like a sausage, but it’s so much more. Stuffed with many kinds of meat, from veal to rabbit, it’s compacted with bread and often enjoyed with a fried egg and fries. It’s played an important role in history too, with Portuguese Jews conspicuously cooking the dish as proof of their conversion to Christianity.

Bacalhau

Bacalhau is simply salted, dried cod, but this humble ingredient features in over a thousand Portuguese recipes. Whether roasted a Lagareiro, cooked in a casserole a Gomes de Sa or simply stuffed in bar snacks like croquettes, its intense, salty flavor is dangerously addictive.

Bifana

A decadent sandwich if ever there was one, bifana contains thinly sliced pork marinated in a garlic and white wine mixture, fried in a lardy sauce and then slapped between the folds of a Portuguese roll.

Caldo Verde

Caldo Verde © iStock/TheCrimsonMonkey

A much-loved local dish, Caldo Verde might seem like cabbage soup to the uninitiated. Deceptively difficult to prepare, it has its greens cut up in very particular ways, absorbing much of the faint smoky flavor imparted by the addition of barbequed sausage.

Carne de Porco Alentejana

Portugal’s version of surf and turf involves great mounds of pork and clams. Tumbled in a mixture of paprika, garlic, bay leaf and coriander, when the clams are added to the mix they open up, letting their divine salty juices trickle onto the pork.

Ovas

Portugal is a country with a longstanding love of seafood, and as such there are a variety of local recipes that make use of the entire fish – even the egg sacs! This popular local salad takes the egg sacs and tosses them with onion, bell peppers, tomatoes and lettuce. It’s much tastier than it sounds, we promise.

Pasteis de Nata

Portuguese Egg Tarts © iStock/TanukiPhoto

The mother of all custard tarts, Pasteis de Nata doesn’t just have a continental standing but a global one. Sent all over the world, the best have lemon juice squeezed through their custard and a little nutmeg sprinkled upon their glossy film of a lid.

Peixe Grelhado

Drizzled in olive oil, sprinkled with chunks of salt and grilled over charcoal until the skin turns crispy, Peixe Grelhado is the bass note of every Portuguese menu, and for good reason. Applied to almost every fish, this marinade can most often be found on red snapper, sardines, bass, bream and mackerel.

Making A Living From the Ocean © iStock/Yuri_Arcurs

Sardinhas

Despite lots of delicious fish varieties giving sardines a run for their money, it’s the little nibbler that remains the most beloved. Affordable and delicious, they form the perfect accompaniment to jugs of sangria or served up with lots of vegetables.

Salame de chocolate

Also found in Italy, this ubiquitous chocolate “salami” can be bought in most food shops and pastelarias across Portugal. A moreish mixture of dark chocolate, nuts and broken up cookies, this sweet treat rivals even the great Pasteis de Nata.

If these Portuguese foods sound tempting, why not book a place on the Best of Spain & Portugal trip.


image of Alheira à brás - Receita Petitchef

Alheira à brás - Receita Petitchef

Há dias assim... conversa puxa conversa e o que vais fazer pro jantar? aparece! Foi numa destas conversas que tive a resposta do meu amigo César que deu....
From: pt.petitchef.com


image of 11 ideias de Alheira em 2021 | alheira, receitas, culinaria

11 ideias de Alheira em 2021 | alheira, receitas, culinaria

6/nov/2021 - Explore a pasta "Alheira" de Maria Do Rosário Louro, seguida por 260 pessoas no Pinterest. Veja mais ideias sobre alheira, receitas, culinaria.6/nov/2021 - Explore a pasta "Alheira" de Maria Do Rosário Louro, seguida por 268 pessoas no Pinterest. Veja mais ideias sobre alheira, receitas, culinaria..
From: www.pinterest.com


Receita de ALHEIRA PORTUGUESA - YouTube

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From: www.youtube.com


image of Alheira | Traditional Sausage From Portugal

Alheira | Traditional Sausage From Portugal

Alheira. This smoked Portuguese sausage is typically made with a combination of various types of meat, bread, garlic, olive oil, and paprika. It is believed that the original alheira was invented during the Inquisition by Portuguese Jews who had to practice Jewish tradition in secret. To disguise as Christians, they started producing sausages ...This smoked Portuguese sausage is typically made with a combination of various types of meat, bread, garlic, olive oil, and paprika. It is believed that the original alheira was invented during the Inquisition by Portuguese Jews who had to practice Jewish tradition in secret.
From: www.tasteatlas.com


image of Croquetes de alheira caseiros - TeleCulinária - YouTube

Croquetes de alheira caseiros - TeleCulinária - YouTube

Se adora alheira e de petiscar, vai ter mesmo de experimentar estes Croquetes de alheira. É uma receita simples, fácil e económicas e, no final, o sabor deli...Se adora alheira e de petiscar, vai ter mesmo de experimentar estes Croquetes de alheira. É uma receita simples, fácil e económicas e, no final, o sabor deli....
Keyword: receita teleculinaria, receita, gastronomia, teleculinária, teleculinaria, como fazer, passo a passo, modo de preparo, croquetes de alheira, bolinhas de alheira, bolinhos de alheira, salgadinhos, petisco de alheira, fritinhos de alheira, croquetes de carne, alheira de mirandela, receitas fáceis, alheira frita, entrada, salgado, receita de croquetes, croquetes caseiros, aperitivos, croquet
From: www.youtube.com


image of 19 ideias de Alheira Suggestions | alheira, gourmet ...

19 ideias de Alheira Suggestions | alheira, gourmet ...

Alheira Hamburger with egg and Galega Kale the Caldo Verde kale sultéed in olive oil, garlic, and bacon or tiny pieces of Presunto. to make the Alheira hamburgers take out the skin make round balls and smash a little. Put on a grill pan until golden brown. Simple and delicious.27/fev/2016 - Portuguese best gourmet products how to use them in wonderful culinary Recipes. Os melhores produtos gourmet portugueses, como usá-los em deliciosos pratos. Veja mais ideias sobre alheira, gourmet, alheira de mirandela..
From: www.pinterest.com


image of Ideias Saborosas: Migas de Broa com Grelos e Alheira

Ideias Saborosas: Migas de Broa com Grelos e Alheira

40 g azeite. sal q.b. Faz-se assim: Coza os grelos num tacho com água e um pouco de sal. Retire os grelos e reserve a água. Retire a pele da alheira e desfaça-a um pouco. Numa frigideira deixe fritar a alheira 2 a 3 minutos. Coloque a broa no copo e pique 10 seg., vel 9. Retire e reserve.Migas de Broa com Grelos e Alheira - Receita Bimby.
From: ideiassaborosas.blogspot.com


image of Paté de Alheira - Colher de Pau e Salto Alto

Paté de Alheira - Colher de Pau e Salto Alto

Sep 02, 2014 · 1 alheira 2 ovos Coentros picados q.b. Preparação: 1 - Abre-se a alheira e desfaz-se em pedaços. 2 - Numa frigideira anti aderente coloca-se a alheira e os ovos mexidos. Mexe-se até que a alheira se torne numa pasta. 3 - Apaga-se o lume e junta-se os coentros picados. Mistura-se bem e serve-se acompanhado de mini tostas.Deixo-vos aqui a receita de mais uma entrada bem simples e rápida de fazer. Título: Paté de Alheira Prato: Entradas Serve:  2 pessoas ....
Keyword: YOUR KEYWORDS HERE
From: colherdepausaltoalto.blogspot.com


image of No Bra - See Through | Flickr

No Bra - See Through | Flickr

No Bra - See Through. a gallery curated by mickey-finn. Beautiful dressed women not wearing a bra. read more read less. 31 items · 642.3K views · 1 comment. Mike B. says: DLGU-U6VwAA9guR by Reid VanderGraaf. 11. Photo removed Refresh.Beautiful dressed women not wearing a bra..
From: www.flickr.com


Alheira de Mirandela - Meats and Sausages

Alheira de Mirandela carries PGI, 2016 classification. Available from Amazon. Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes.Alheira de Mirandela is Portuguese sausage of Jewish origin..
Keyword: Alheira de Mirandela, fresh sausage, Portuguese sausage, beef, veal, chicken, bread, poultry, game, meat
From: www.meatsandsausages.com


image of As Minhas Receitas: Folhados de Alheira e Ceboleta

As Minhas Receitas: Folhados de Alheira e Ceboleta

1 alheira de boa qualidade 2 ceboletas (spring onions) 100g de queijo ralado gema de ovo para pincelar sementes de sésamo q.b. (opcional) Preparação: Sem cozinhar, retire cuidadosamente a pele à alheira e misture-a para obter uma massa. Divida em 6 pedaços mais ou menos do mesmo tamanho e reserve.Os dias de preguiça fazem parte da vida de qualquer pessoa. Dias em que existem tarefas que fazemos a custo, e em que “deixamos para aman....
From: paracozinhar.blogspot.com


image of RAPA TACHOS: ALHEIRA Á BRÁS

RAPA TACHOS: ALHEIRA Á BRÁS

May 05, 2013 · Olha que gostei muito dessa idéia Sãozinha, adoro bacalhau á bras, e assim com alheira ficou com uma cara tão boa!!! deu fome, afinal são 10,30hs e nem comecei meu almoço hehe Delicia, gostei muito miga. Beijocas. Responder Eliminar. Respostas. Responder. Unknown 07/05/2013, 15:05:00.Somos o que comemos.
From: sao33.blogspot.com


image of As Minhas Receitas: Patê de Alheira com Maçã

As Minhas Receitas: Patê de Alheira com Maçã

(adaptado de Revista Bimby, Março 2012 - pág 35) 1 alheira 2 maçãs sal e pimenta q.b. Preparação: Pique a alheira com a ajuda de um palito. Descasque as maçãs e corte-as em quartos. Coza a alheira juntamente com a maçã em água a ferver (tenha cuidado para a alheira não rebentar e por isso é que a deve picar bem antes de a levar a ...Os dias que agora parecem maiores, o tempo quente e o sol, só me dão vontade de fazer piqueniques. De pegar numa cesta recheada e ter uma....
From: paracozinhar.blogspot.com