Making Alheiras - Portuguese Chicken Sausage from Tras-os-Montes - BANDARRA

Both sides of my family for generations have always grown and made their own food as I come from a very isolated part of the country, the North East (or Tras-os-Montes). One of the most iconic foods is the Alheira, a chicken, bread and garlic sausage, that after it's made in Winter, is smoked under a live fire for 7 to 14 days. After this period they are ready to be eaten (usually by grilling) and will keep as long as the days are cold, sometimes for as much as 2-3 months. I visited my grandmother in the winter of 2020 where we made two batches, around 100 Alheiras in total. In between filling and helping I managed to record little bits that give some insight into how they are made. Support our work on Patreon   / bandarra   Facebook   / bandarra.andre   Instagram   / andre_bandarra   == Gear I use for these videos == (support me by using the amazon links at no extra cost to you) == Gear we use for these videos == (support me by using the amazon links at no extra cost to you) Panasonic G80 http://amzn.to/2Cx4vxd Panasonic 12-60mm f3.5 lens http://amzn.to/2CJh9qB Panasonic 45-200mm f4.0 lens http://amzn.to/2CztH6i Manfrotto 190Go tripod http://amzn.to/2CAuEwf Mandrotto fluid head MVH500AH http://amzn.to/2lQyplN Rode VideoMicro https://amzn.to/2BMOylg DJI Osmo X3 https://amzn.to/2uczwRp SanDisk Extreme 64Gb micro Sd card https://amzn.to/2EoOYQa Smallrig Ballhead Arm V4 https://amzn.to/2EnJLbl Osmo Remote Extension https://amzn.to/2Eph7Xo Movo PM10 lavalier mic https://amzn.to/2E2xurC https://amzn.to/2E2xurC