Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Alheira is a Portuguese sausage with a strong historical identity, associated with Trás-os-Montes.
Served with grelos, potatoes, and egg, it becomes a simple and very tasty dish.
In Brazil, the adaptation involves finding good imported or artisanal alheira.
Ingredients
- 2 alheiras
- 1 bunch of grelos or butter cabbage
- 4 small potatoes
- 2 eggs
- 2 cloves of garlic
- Olive oil
- Salt and pepper
Preparation Method
- Cook the potatoes until tender.
- Sauté grelos or cabbage with garlic and olive oil.
- Brown the alheiras in a skillet or oven, piercing slightly to avoid bursting.
- Fry or cook the eggs to preference.
- Assemble the plate with potatoes, greens, alheira, and egg.
- Finish with olive oil.
Tips from Empório Portugal
- Medium heat prevents the alheira from bursting.
- Grelos should remain green and slightly bitter.
- Serve immediately after browning.
Possible Substitutions in Brazil
- Butter cabbage is the simplest substitute for grelos.
- Crushed potatoes pair well with the dish.
Pairing
Red wine from Douro or Trás-os-Montes. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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