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Cachorrinho

The pressed, spicy, sliced Portuguese hotdog designed specifically to accompany cold beer in Porto.

Flag of PortugalOrigin: Porto, Norte, Portugal
Cachorrinho illustrated hot dog icon

Origin region: Porto, Norte, Portugal

The anatomy

Vessel
Thin crusty baguette roll
Sausage
Salsicha fresca and linguica fresca
Region
Norte
Ingredients

The Cachorrinho is Porto's aggressive, ultra-crispy alternative to the soft-bun hotdog. It is a late-night bar staple that is grilled, heavily pressed, brushed with spiced fat, and sliced into finger-food bites. This is not a standard frankfurter, but a double-sausage combination of fresh pork sausage and cured, garlicky linguica. The result is designed to be eaten standing up at a counter, washed down with a cold draft lager.

Method

  1. 1Melt two tablespoons of butter in a small bowl and stir in two teaspoons of piri-piri hot sauce to form the basting sauce.
  2. 2Slice the thin baguette roll lengthwise, then butterfly both the salsicha fresca and linguica fresca lengthwise.
  3. 3Preheat a heavy contact grill or cast-iron skillet to high heat.
  4. 4Place the bottom half of the baguette on the grill, spread the raw sausage meat flat over the bread crumb, and press down hard.
  5. 5Grill for five minutes until the pork is thoroughly cooked and caramelized.
  6. 6Brush the hot sausages with the spicy piri-piri butter and lay a slice of Queijo Flamengo and optional fiambre ham over the meat.
  7. 7Cap the sandwich with the top half of the baguette and brush the outer crust with more spicy butter.
  8. 8Clamp the grill or press shut tightly and toast for four minutes until the bread is flattened, deeply crispy, and the cheese is fully melted.
  9. 9Transfer to a cutting board and slice crosswise into five or six bite-sized segments before serving.

Sources

Controversies

The Cachorrinho vs. Cachorro Identity Crisis

Our take: If you order a 'Cachorro' in Porto, you will get a standard, boring boiled frankfurter on a soft bun. Do not blame the establishment when you fail to use the diminutive. Specify 'Cachorrinho' if you want the real, pressed, crispy article.

The Condiment War and the Mustard Ban

Our take: Industrial yellow mustard and squeezy ketchup have no place here. The bread is not dry when properly basted with spiced butter. Keep the squeeze bottles off the counter.

The Cervejaria Gazela Hype and Expansion Debate

Our take: The original cramped counter at Cervejaria Gazela carries decades of griddle seasoning that the newer, sterile annexes cannot replicate. Wait in the line for the original bar. The experience is worth the delay.