Bola de Enchidos

We have amazing "enchidos" [sausages] in Portugal and they usually abound at my house - though I try really hard not to snack on them on a regular basis. These regional curated meat from several parts of the country are so flavourful and savory that it's quite impossible not to put them into good use very often. This time I chose to put them into my favourite accompaniment - a beautiful rustic bread-cake, super tender and fluffy that revealed perfect as a main meal for yesterday's lunch, sided by a tomato, cuccumber and red onion salad.

Dough:

• 3 large organic eggs
• 1 cup milk
• 1 dl of olive oil
• 2 cups flour
• 1 teaspoon baking powder soup

Filling:

• 2 chopped shallots
• olive oil
• chorizo Alentejo
• salpicão from Vinhais
• extra fuet
• grand doublon
• prosciutto from Chaves
  
• extra virgin olive oil

Cut the sausages into pieces and take to  fry in olive oil and slightly browned shallots. Beat the eggs. Add milk and the olive oil and beat very bem. Add the flour and baking powder and beat well. Add the sausages and involve them in the dough. Put this into an anti-stick medium mold smeared with butter and sprinkled with flour. Take it into the preheated oven at 180 degrees for about 30 to 40 minutes. Check the cooking with one toothpick.

Massa:

•  3 ovos grandes biológicos
• 1 chávena de leite
• 1 dl de azeite
• 2 chávenas de farinha
• 1 colher de sopa de fermento em pó 

Recheio:

• 2 chalotas picadas
• azeite
• chouriço alentejano
• salpicão da Beira
• fuet extra
• grand doublon
• presunto de Chaves
• azeite

Cortar os enchidos em pedacinhos e levar a refogar ligeiramente em azeite e chalotas alouradas. Bater os ovos. Juntar o leite e o azeite e bater muito bem.Juntar a farinha e o fermento e mexer muito bem. Juntar os enchidos e envolver. Colocar este preparado numa forma anti-aderente untada com manteiga e polvilhada com farinha.Vai ao forno pré aquecido a 180º cerca de 30 a 40 minutos. Verificar a cozedura com 1 palito.