Portuguese Alheira Sausage | Celebrate Sausage S03E07

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Today we are making the Portuguese Alheira. A Sausage that literally saved lives.
You can find a printable recipe here: twoguysandacoo...
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Eric
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Опубликовано:

16 сен 2024

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Комментарии : 47

@adidaf389 Год назад

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.

@bossa238 Год назад

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

@WatchingNinja Год назад

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 Год назад

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

@Rustie_za Год назад

I am SO making this. Thank you!

@joshualondon9429 6 месяцев назад

This looks amazing!

@leahtiferetrabinovitz6518 Год назад

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

@billstackpole3494 4 месяца назад

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

@duncanjames914 Год назад

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

@gregwaters944 Год назад

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

@gustavopreviatto9881 Год назад

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.

@godschild5587 3 месяца назад

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

@McGieHomesteadAdventures Год назад

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

@2guysandacooler Год назад

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

@McGieHomesteadAdventures Год назад

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

@aaronl2794 Год назад

Awesome! I'm loving this season!

@Brewer35 Год назад

Looks interesting, love the history.

@alexandradacunha3221 Год назад

Looking foward to see the smoking process.

@drewrobinson9120 Год назад

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.

@alexandradacunha3221 Год назад

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

@2guysandacooler Год назад

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

@TheGRUMPSY Год назад

Looks amazing 👏

@toddstropicals Год назад

Yeah, like you said reminds me of Boudin also... Sounds good! I'd give it a try.

@addysbeeandgarden320 Год назад

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

@manKan379 Год назад

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

@lkapigian Год назад

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

@2guysandacooler Год назад

My pleasure!

@Scrap5000 Год назад

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.

@lat38info Год назад

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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-23VR-97Ek1g.html

@victorwakunguma1231 Год назад

You should make a Longaniza

@kevincleaver6713 Год назад

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

@joeh.6262 Год назад

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

@kevincleaver6713 Год назад

@@joeh.6262 many thanks

@_J.F_ Год назад

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 Год назад

@@_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

@superresistant0 Год назад

Hmmmm

@MrPreacha82 Год назад

looks like stuffed scrapple

@joesmith7427 7 месяцев назад

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

@2guysandacooler 7 месяцев назад

😂😂😂

@pauloseara7332 Год назад

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

@joseleonardo4353 11 месяцев назад

you talk a lot....

@2guysandacooler 11 месяцев назад

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

@trevorjerram7709 6 месяцев назад

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 10 месяцев назад

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

@2guysandacooler 10 месяцев назад

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.