– 2 alheiras (typical bread and pork Portuguese sausages)
– 4 large leaves of turnip greens or Portuguese cabbage
– 8 quail eggs
– 1 garlic clove
– 1 spoonful olive oil
– frying oil

Fry the alheiras in very hot oil; set aside.
Boil the cabbage leaves; set aside.
Fry the quail eggs; set aside.
Fry the alheiras and cut them in four, sautee the cabbages in olive oil, crushed garlic and cut in half.
Roll the cut alheira in the cabbage leaves, place on a platter and put the quail eggs on top.