Porto's hot dog: fresh sausage and linguiça on crisp baguette-style bread with spicy sauce and flamengo cheese, pressed on a hot griddle and cut into pieces.

Cervejaria Gazela opened in 1962 next to the Teatro São João near Praça da Batalha, one of three beer halls its first owner opened that year and the only one still open. Street hot dogs then used canned sausage in ordinary bread; Gazela used baguette-style bread, fresh sausage and linguiça, a spicy sauce and three slices of cheese, pressed on a griddle. Anthony Bourdain filmed part of a Parts Unknown episode there, and a second house opened 130 metres away in 2018.

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Make it at home

Serves 420 minEasy

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.

Editor tip. 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.

Common allergens: Gluten, Dairy.