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
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Kamado Ceramic Grill
- Custom Cutting Board

Enjoy the video and the recipe. If you have any questions, feel free to ask away.
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Fyi, Portuguese Inquisition, not Spanish, thanks for the recipe!
https://en.wikipedia.org/wiki/Alheira