In the same way that we snack – and dine casually – casually, the Portuguese take a nosh they call ‘pestisco’. Not quite part of the tapas tradition, but just as much an institution. And the star of pestisco is the Cachhorinho – or, Portuguese Hot Dog…
Those crafty Portuguese!~ They lost their beloved Tapas as a secret pleasure when it was discovered by the rest of the world. But they still have pestisco – their own unique kind of ‘fast food’ snacks…
A little history…
“The cachorrinho originated in the early 1960s, with many locals claiming it was first sold at Cerve-jaria Gazela in Porto, Portugal,” recipe contributor Ashia Aubourg relates. “It’s technically classified as a petisco, a traditional Portuguese small dish similar to tapas, designed to be shared with family or friends (usually over drinks) before a larger meal.”
“That is why you often find the sandwich sliced into smaller pieces so that you can pick them up with a toothpick, much like hors d’oeuvres. And even better, this beloved sandwich can be enjoyed any time throughout the day,” she adds.
What it is
The cachorrinho is assembled on a long, thin bread loaf. Think: Portuguese Baguette. From there the resemblance to what we call a Hot Dog blurs across a line into… ‘Not Really A Hot Dog’.
Slit the bread lengthwise, at its waist. Press raw sausage meat (any kind you like) into the bottom half. Cook the bread with the meat on it 4 to 5 minutes in a closed Panaini press to ensue the sausage is fully cooked.
In that interval, mix up a ‘dressing’ of 2 tbsp. butter and 1 tbsp of Piripiri Sauce. Brush the top half of the bread loaf with the sauce and add cheese. Whatever you prefer; whatever goes with the sausage you’re using. cook that in the Panini press until the cheese melts.
Then set the top half of the sandwich on the bottom half. Cook the whole sammy in the press until the cheese starts to ooze out the sides.
My take
This exotic meat-on-a-bun creation shouldn’t be spoken of in the same breath as the common-and-garden North American Hot Dog. But the truth is, you can literally use any sausage you want in it – even an actual Frankfurter! Which, by extrapolation, means you can make the cachorrinho into a classic within any cuisine that includes a ‘sausage’ tradition. Use the appropriate sausage and pair with the complementary cheese and sauce of your choice!
I’ve tried it: Tex-Mex using chorizo, Monterrey Jack and molé sauce. Wow! And most recently, German-style, with bratwurst, Emmental and whole grain mustard…
~ Maggie J.