Portuguese cuisine has a wide array of incredible sausages and cured meats that’s often unexplored. While many are acquainted with the Portuguese chouriço or chorizo, how it’s known internationally, the same。
São fritas em óleo abundante e muito quente. Naturalmente, ficam um pouco galheira fritaordurosas. Da forma que se segue, a alheira não vai rebentar, e vai ficar deliciosa! Pique a alheira com um garfo, nos dois lados, coloque-a numa。
Heat a frying pan with oil over a medium-high heat. When the oil is hot, cut a slit with a sharp knife all around the alheira sausage length wise on the outside of the sausage (this is extremely。
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Crédits Musique : Clara Morgane / Arnaud AffolterRéalisation : Aurelien SalléPCM 2016
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