History

Cervejaria Gazela on Travessa de Cimo de Vila opened in 1962 just off Praca da Batalha, building its name on the cachorrinho. The dish, a small Portuguese take on the hot dog, is pressed in a heavy iron press with butter and spice until the bread is crisp on the outside and the sausage and cheese melt together inside. Anthony Bourdain filmed Parts Unknown here in 2017.

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Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 4 thin sausages (linguica or smoked chourico)
  • 4 small soft baguette pieces (about 10cm each)
  • 50g butter, softened
  • 1 tsp paprika
  • 1 tsp piri-piri or chilli flakes
  • 100g sliced cheese (mild Edam works)

Method

  1. Grill or fry sausages over medium heat for 5 minutes, turning until lightly browned. Cool slightly.
  2. Slit each baguette piece lengthwise without going all the way through.
  3. Mix softened butter with paprika and chilli. Spread inside each bread piece.
  4. Insert one sausage and two slices of cheese into each baguette piece.
  5. Press each sandwich in a hot panini press (or between two heavy pans on a low gas) for 4 minutes until the bread is crisp and the cheese has melted.
  6. Slice each sandwich in two on the diagonal. Serve immediately with a cold beer.

Tip from the editors. Brazilian linguica works if you cannot find Portuguese chourico; avoid frankfurters, which are too soft. The press must be hot before the sandwich goes in.

Where to eat cachorrinho da batalha

Cachorrinho da Batalha in Porto

Cervejaria Gazela ★ 4.4

€ Portuguese

Cervejaria Gazela in Porto sells two cachorrinhos and an imperial for 7 euros, a stand-up counter snack that has anchored the cheap-eats list for the city.

TryCachorrinho with imperial beer

Directions

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