Alheira de Mirandela
This traditional Portuguese sausage dish features smoked alheira sausage, pan-fried until golden and crispy. It is typically served with a fried egg and a side of thinly sliced potato chips for a satisfying and flavorful meal. A simple salad can balance the richness.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 30 min
- Porcje
- 2
- Trudność
- Łatwy
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Przygotowanie stanowiska
Składniki
Składniki
- 2 szt.alheira de Mirandela (Portuguese smoked bread-and-poultry sausage)
- 2 łyżkaolive oil
- 2 szt.egg
- 50 gpotato chips, thinly sliced
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
garnish
- 1 łyżkaparsley, fresh, chopped(opcjonalnie)
Sprzęt
frying pan · knife
Sposób przygotowania
Krok po kroku
- 1
Carefully make a small incision along the length of each alheira sausage using a sharp knife.
Około 1 min
Wskazówka kucharza: Be careful not to cut too deep, just enough to split the skin.
- 2
Heat the olive oil in a large non-stick frying pan over medium heat.
Około 2 min
- 3
Place the alheira sausages in the hot pan, cut-side down, and cook for about 8-10 minutes, turning occasionally, until golden brown and cooked through.
Około 10 min
Wskazówka kucharza: The sausage should be crispy on the outside and hot in the center.
- 4
While the sausages are cooking, in a separate small frying pan, fry the eggs to your desired doneness.
Około 5 min
Wskazówka kucharza: A runny yolk is traditional for this dish.
- 5
Season the fried eggs with salt and black pepper.
- 6
Serve the cooked alheira sausages immediately with the fried eggs and a generous portion of potato chips on the side.
Około 1 min
- 7
Garnish with fresh parsley, if desired.
Przechowuj prawidłowo
Store any leftover alheira and egg separately in airtight containers in the refrigerator.
Reheat alheira gently in a pan or oven until warmed through. Eggs are best eaten fresh.