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This Portuguese sausage is actually credited for saving the lives of thousands of Jews during the Spanish inquisition of the late 1400’s. One unique element to this sausage is that it was originally (and most likely still done today) smoked for a week at a time for flavor and preservation.

Where I live, I don’t have the climate to allow me to smoke this sausage for a week at a time, so we’ve modified this recipe to still get that same smoky flavor without having to put it in a smoke house for extended periods. If you live in an area where you have a nice cold winter, it would be fun to hang this is a smoke house for 5-7 days to experience a more authentic version of this sausage.

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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Print Recipe
5 from 1 vote


A Portuguese Smoked Sausage
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams


The recipe for the stock

  • 1200 g beef and beef bones
  • 700 g chicken thighs on the bone
  • 4 garlic cloves smashed
  • ½ chopped onion
  • 2 celery stalks chopped
  • 1 large carrot chopped
  • 1 bay leaf
  • 1/4 bunch fresh parsley chopped
  • 2 tsp pepper corn
  • 2 tbsp tomato paste
  • 2 liters water you need enough to cover the ingredients by at least an inch.

The recipe for the sausage


  • Clean and rehydrate your casings
  • Cook raw beef, beef bones, chicken thighs, chicken bones in water with all the stock ingredients, till the meat has become tender 2-3 hours.
  • Strain out the solids and keep the stock for later
  • remove the meat from the bones and weigh out the necessary meat for this recipe. Grind the cooked meats through a medium grinding plate (6mm)
  • In a bowl add the olive oil and half the amount of stock that the recipe calls for to the breadcrumbs. Cover and let the bread absorb this liquid.
  • Once the bread has absorbed the liquid mix the bread with the meat along with the rest of the spices and the rest of the stock.
  • Mix. If you feel like the mixture is a little dry you can add 1/4 more stock at a time till you get to the consistency you want. You want it to be like a thick cake batter.
  • Stuff into casings and place in your smoker to cook for several hours at 200f (93.3c)
  • While your sausage is cooking apply heavy smoke through this process.
  • After your sausages have been smoked, you can eat immediately, or cool them down and freeze them for later.

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