Alheira

Method

Heat olive oil in a large pan and sauté the onion and garlic until softened. Add the diced pork meat and liver, cooking until the meat is browned, then deglaze with white wine and simmer for 10 minutes. Remove from heat and allow to cool slightly, then stir in the breadcrumbs, paprika, salt and pepper until well combined. Stuff the mixture into the prepared pork casings, tying the ends securely. Refrigerate for at least 2 hours. Pan-fry the alheira in olive oil over medium-high heat for 8-10 minutes, turning occasionally until golden and cooked through. Serve hot with mustard, vinegar-based sauce, or alongside roasted vegetables and bread.