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Baked alheira de Mirandela served with a fried egg and turnip greens.
Meat

Alheira de Mirandela no Forno (Baked Alheira with Fried Egg and Fries)

Leonor Perreira · Updated Nov 12, 2026
Prep
5 min
Total
30 min
Servings
2
Calories
640 kcal
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Baking is the easiest way to cook one of Portugal’s most famous sausages: the skin turns golden and crisp, the inside stays moist and there’s no oil spitting on the stove. It’s served as in Trás-os-Montes, with a runny fried egg and fries.

Tradition says the alheira was invented by the Jews of Trás-os-Montes who were forced to convert in the 15th century. To look Christian to their neighbors, they hung sausages made of bread and poultry or game in the smokehouse instead of pork ones. Over time the recipe took in pork too and became the region’s pride. Alheira de Mirandela now has protected geographical indication.

Recipe

Alheira de Mirandela no Forno

Alheiras de Mirandela baked in the oven until crisp, with fries and a fried egg. A simple Trás-os-Montes classic, full of flavor.

Ingredients

2 servings

Method

  1. 1
    Preheat the oven to 200 °C (400 °F), with the fan on if possible to help them crisp.
  2. 2
    With a toothpick, prick the alheiras all along (about 10 to 15 holes each) so they don't burst from the pressure.
  3. 3
    Put the alheiras on a baking tray lined with parchment paper (or on a rack over a tray so the fat drips off). No fat is needed; the alheira releases its own.
  4. 4
    Bake for about 20 to 25 minutes. Halfway through (at 12 minutes), turn them carefully with a spatula so they brown on both sides.
  5. 5
    While the alheiras bake, peel the potatoes, cut them into sticks and fry them in hot oil until golden and crisp. Season with coarse salt as they come out of the oil.
  6. 6
    In a separate frying pan, fry the eggs, keeping the yolks runny (to dip the fries and the alheira in).
  7. 7
    Take the alheiras out of the oven when the skin is golden and firm to the touch. Serve straight away, with the fried egg on top and the fries around.
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Tips

Prick the skin, 10 to 15 holes per sausage, so it doesn’t burst in the oven. Don’t add fat: the alheira releases its own, and a rack over the tray helps it drain.

In an air fryer, prick the skin and cook at 190 °C (375 °F) for 12 to 15 minutes, turning halfway.

Sautéed turnip greens or creamed spinach balance the richness of the dish.

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