Portuguese Alheira Sausage | Celebrate Sausage S03E07

[@bossa238]

Love Alheira, Portugal has some really great sausages and cured meats.

[@adidaf389]

This is a super unique sausage. Loving the content of Celebrate Sausage this year so far! It is so awesome to see all of the different ways sausages are made all over the world.

[@WatchingNinja]

I love hearing the history behind the food. I'm not a sausage maker but I love watching your channel. I find it entertaining and interesting. Great episode!

[@markchabot3684]

I have got to make this. When we go to Portugal this is a must have a couple times a week.

[@Rustie_za]

I am SO making this. Thank you!

[@leahtiferetrabinovitz6518]

just getting better, i love that it comes with History, what an amazing story

[@billstackpole3494]

Can you post a video on Portuguese Chouricos. Love your channel 👍

[@duncanjames914]

Fantastic video Eric! Thank you for the history and recipe tutorial.

[@gregwaters944]

Love to hear the history of some of these sausages. Good video.

[@gustavopreviatto9881]

I love to fry it and have the casing break open. I remember when my father showed me a bread sausage and I was "WTF?" but it is superb and I always buy one when I have the chance. If you didn`t have this already I was going to suggest to make a video about it, I am definitely going to try to make one.

[@McGieHomesteadAdventures]

Oh man! Eric! You keep taking it to the next level!!! I would LOVE to try that!!!

[@2guysandacooler]

This is right up your alley😉. But maybe with turtle 🐢

[@McGieHomesteadAdventures]

@@2guysandacooler 😂😂😂 you know me well!!😂😂😂

[@drewrobinson9120]

So a mush, like Scrapple or Liver Mush, but with all the influence you would expect from its Portuguese and Jewish roots. Definitely going to have to make this.

[@Brewer35]

Looks interesting, love the history.

[@godschild5587]

This sausage is #1 from Top 100 SAUSAGES in the World tasteatlas

[@aaronl2794]

Awesome! I'm loving this season!

[@joshualondon9429]

This looks amazing!

[@manKan379]

Would you consider condensing the stock and then adding it to the sausage? That might be too strong by itself but I think it could be nice as a charcuterie oddity

[@alexandradacunha3221]

The smoking part baffles me. What wood did you use???? Please let me know.

[@2guysandacooler]

The wood type is not important. Use what ever wood you like. I used a combination of oak and cherry.

[@Scrap5000]

Hi, are you taking recipe applications for next year's season? I have a great Southern Italian one that I haven't seen anyone do yet. It's one made by farmers / simple people.

[@addysbeeandgarden320]

This one is kind of weird, but very interesting and a great back story.

[@TheGRUMPSY]

Looks amazing 👏

[@lat38info]

Love alheira, in Portugal we eat it shallow fried with a fried egg and chips. I know, it's too much fried food but wait till you try it. We also make alheira croquettes, seems to be all the rage lately. Check out how we fry it in link below kzbin.info/www/bejne/aGS5g2BvbKqeZ8k

[@alexandradacunha3221]

Looking foward to see the smoking process.

[@lkapigian]

Greatly appreciate the concise explanation , backstory, Thank You, " Boudin esque"

[@2guysandacooler]

My pleasure!

[@victorwakunguma1231]

You should make a Longaniza

[@kevincleaver6713]

As a non sausage maker (yet) how do i know which casings are edible and which not?

[@joeh.6262]

As far as natural casing is concerned. Pig and sheep are eatable. Cow usually not eatable

[@kevincleaver6713]

@@joeh.6262 many thanks

[@_J.F_]

All natural casings - i.e. sheep, hog and beef as the most common ones - are edible. However, beef casings are very tough and therefore not pleasant to eat. This is not a problem as they are most often used for making salami, where the casing is removed anyway. Collagen casings are also edible but lacks the typical snap most people like from a sausage (some people disagree but I have never had snap-success when using them), and finally plastic and cellulose casings are of course not edible whatsoever. Hope this helps.

[@kevincleaver6713]

@@_J.F_ it does indeed. Chorizo is a bit of an oddball here as we can get dried chorizo and cooking chorizo, both casings have different texture so i always remove from the dried but treat the cooking ones as ordinary link sausage

[@Wayne-ou5ps]

HI, CHEF... How's it Going, So I want to convey to you,...I LIVE IN THE BIGGEST PORTUGUESE COMMUNITY IN MASSACHUSETTS,..ILL, ABRIVIATE THE CITY...F.R....IVE NEVER SEEN THIS SAUSAGE...... LOOKS VERY TASTY....

[@user-bv5lr4zb3f]

The historical lesson is very wrong, the Kingdom of Portugal allowed many people of the Jewish faith to escape Spain into Portugal during the Spanish inquisition.

[@2guysandacooler]

Point me to your reference, besides this is just a story as with most sausages there are always many origin stories

[@MrPreacha82]

looks like stuffed scrapple

[@joesmith7427]

Take that stinger away from the person that tried to weld that stainless steel on you counter!! Thats a shame! And it shows!!

[@2guysandacooler]

😂😂😂

[@pauloseara7332]

Whats wrong with you!? Just do the original recipe. Take some holidays and come to my country to do it right next time.

[@joseleonardo4353]

you talk a lot....

[@2guysandacooler]

Thank you!! When you come to my channel get you pen and notebook because school is in!!

[@trevorjerram7709]

Absolutely love this channel. I’ve been binge watching it for days and plan to watch it all. I feel like I’ve attended a masterclass from my own home for free.

[@MariaOliveira-qj3sk]

That's not alheira 😆 it's farinheira, don't give false information to people.

[@2guysandacooler]

Nope. farinheira is made with flour, pork fat, and spices (sometimes pork meat). Often called the flour sausage as the name "farina" would suggest. Alheira is made with bread, various meats 9depending on your religion) and spices. Heavy on the garlic as the name of this sausage would suggest "alho". 2 very different sausages.

[@Fargo2024]

Does anyone have a recipe for Rice Sausage ..another name is Hurka ..