Alheira is a unique Portuguese sausage with a fascinating history dating back to the 15th century. Unlike traditional pork sausages, it was created by Portuguese Jews during the Inquisition as a way to avoid persecution while maintaining their religious dietary restrictions. By making sausages with poultry and bread instead of pork, they could appear to be eating the same food as their Christian neighbors.

Today, Alheira remains a beloved part of Portuguese cuisine, particularly in the northern regions where it originated. The sausage is made by combining shredded poultry (typically chicken or game birds) with bread, garlic, olive oil, and a blend of spices including paprika. This mixture is then stuffed into casings and smoked, resulting in a uniquely flavored sausage with a distinctive texture.

The preparation of Alheira is a labor-intensive process that begins with cooking the meat in aromatic broth with garlic, bay leaves, and white wine. Once tender, the meat is shredded and mixed with bread that has been soaked in the cooking broth. The mixture is seasoned generously with spices before being stuffed into casings and smoked over wood fires, which gives the sausage its characteristic flavor and aroma.

While traditional recipes are still widely followed, modern variations might include different types of poultry or game meats, and some versions even incorporate pork. The spice blend can also vary by region and family recipe, with some adding more paprika for color and heat, or including local herbs for distinct flavoring.

In Portuguese homes and restaurants, Alheira is often served grilled or fried until golden brown, typically accompanied by boiled vegetables, rice, or french fries. A fried egg on top is a popular addition, with the runny yolk creating a rich sauce. Some regions serve it with migas (a traditional bread-based side dish) or a fresh salad to balance the richness.

While delicious, Alheira is quite caloric due to its bread content and cooking method. Those watching their calorie intake should enjoy it in moderation. The sausage contains gluten from the bread, making it unsuitable for those with celiac disease or gluten sensitivity. However, it remains a good source of protein and provides a unique way to experience Portugal's rich culinary heritage and history.