Alheira no forno com migas de broa e couve . Baked "alheira" sausage with "broa" and collard greens crumble

Alheira no forno com migas de broa e couve . Baked alheira sausage with broa and collard greens crumble

Há dias em que só me apetece regressar aos sabores mais simples e tradicionais da cozinha Portuguesa. Fã confessa de uma boa alheira, desde que comecei a fazê-las no forno nunca mais olhei para trás. Podia dizer que é para ser um pouco mais saudável, o que é verdade, mas na realidade é porque sou incapaz de fritar uma alheira sem que ela rebente. Sempre. Pronto, agora já sabem. Como acompanhamento optei por juntar umas simples migas de broa e couve, que foram ao forno para tostar ao mesmo tempo que a alheira assava. Uma refeição tradicional, rápida, sem grandes complicações, para aqueles dias em que não têm muito tempo ou paciência para a cozinha.

As alheiras foram inventadas pelos judeus de Portugal para iludir a Inquisição, exibindo enchidos pendurados no fumeiro mas que não continham carne de porco. Hoje em dia as alheiras também são feitas com carne de porco e há imensas variedades para todos os gostos, incluindo de bacalhau e vegetarianas.




In some days I only want to go back to the simpler and traditional flavors of Portuguese cuisine. I'm a fan of a good alheira sausage, since I started doing them in the oven I never looked back. I could say that it is to be a little healthier, which is true, but in reality it is because I am unable to fry one of these sausages without it burst. Always. There, now you know. For the side dish I chose to add a simple cornbread and collard greens crumble, which were in the oven to bake at the same time as the alheira sausage. A traditional, quick meal without major complications for those days you do not have much time or patience for the kitchen.

Alheira is a type of Portuguese sausage, made with meat (traditionally veal, duck, chicken, quail or rabbit) and bread. Its name comes from the word "alho" (garlic) which is one of its common ingredients. This type of sausage was invented by the Jews of Portugal as a way to delude the Portuguese Inquisition by making sausages with meats other than pork. Nowdays alheiras also contain pork and there are a lot of varieties, including with cod fish and vegetarian. Broa is a type of cornbread traditionally made in Portugal and Galicia using a mixture of cornmeal and wheat or rye flour and leavened with yeast. It has a rustic flavor and texture.

Alheira no forno com migas de broa e couve . Baked alheira sausage with broa and collard greens crumble
Alheira no forno com migas de broa e couve . Baked alheira sausage with broa and collard greens crumble

Alheira no forno com migas de broa e couve

Uma refeição tradicional, rápida e sem grandes complicações.
Serve 2

Ingredientes:
2 alheiras
200 g de broa milho
150 g couve galega ou portuguesa, cortada em juliana fina
2 dentes de alho, picados finamente
1 colher de sopa de azeite
Pimenta preta moída na hora

Preparação:
1. Pré-aquece o forno a 200º C.

2. Coze a couve durante 5 minutos, num tacho com água a ferver temperada com sal. Esfarela a broa e reserva. Numa frigideira, aquece o azeite e salteia os alhos, sem deixar ganhar cor. Junta a broa esfarelada e a couve cozida e escorrida, tempera com pimenta preta moída na hora e mistura tudo.

3. Faz alguns furos sobre a pele das alheira com um palito ou a ponta de uma faca.

4. Numa assadeira, coloca as alheiras e as migas de broa e couve. Leva ao forno pré-aquecido durante 25 a 30 minutos, virando as alheiras a meio do tempo de cozedura. Serve de imediato.


Alheira no forno com migas de broa e couve . Baked alheira sausage with broa and collard greens crumble

Baked "alheira" sausage with "broa" and collard greens crumble

A Portuguese traditional meal, quick and without major complications.
Serves 2

Ingredients:
2 "alheira" sausages
200 g "broa" (corn bread)
150 g cabbage, cut into fine julienne
2 cloves garlic, finely chopped
1 tbsp olive oil
Freshly ground black pepper

Method:
1. Preheat the oven to 200º C.

2. Cook the cabbage for 5 minutes in a pan of boiling water seasoned with salt. Crumble the bread and reserve. In a skillet, heat the olive oil and sauté the garlic, without gainning color. Add the crumbled bread and the boiled and drained cabbage, season with freshly ground black pepper and combine.

3. Make a few holes on the skin of the sausages with a toothpick or the tip of a knife.

4. In a baking dish, place the sausages and the bread and cabbage crumble. Bake in the preheated oven for 25-30 minutes, turning the sausages halfway through the cooking time. Serve immediately.

Comments

  1. You have served a superb & fantastic recipe… Its really mouth-watering, delicious, & enjoyable… thanks for sharing & for your kind attention to detail!!!

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    Replies
    1. Thank you for your visit and kind words. So happy you liked it!

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  2. I just discovered your blog and I love it, particularly your savoury dishes. Can't wait to try this one!

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