Saucepan@saucepan · Shared this recipeFollowPortuguese · lunchFrancesinhaA rich Portuguese sandwich layered with steak, ham, sausages, and melted cheese, smothered in a spicy beer and whiskey sauce.servings4Original recipe on tasteporto.comKeep this recipeAdd a copy of Francesinha to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsFor the Francesinha2 slices loaf bread, thick slices, per person1 Linguiça, per person, Portuguese cured sausage1 fresh sausage, per person, salsicha fresca, uncured Portuguese pork sausage2 slices ham, thin slices, per person2 slices Baloney, sliced thin, per person1 rump steak, per person, cut thin5 slices Flamengo cheese slices, per person, typical Portuguese semi-soft cow-milk cheese; alternative: bland neutral cow-milk cheese like provolone1 egg, optional, per person130 g fries, optional, per personFor the Francesinha sauce1 yellow onion, medium20 ml olive oil, 1.5 tbsp200 ml white wine, 13.5 tbsp4 tbsp ketchup4 tbsp tomato puree/paste2 tbsp oxtail soup mix100 ml whiskey, 6.5 tbsp50 ml tawny Port wine, 3.5 tbsp500 ml pilsner beer, 2x 250 ml1 tbsp Worcestershire sauce0.5 tbsp piri-piri sauce, preferred brand: Paladin – Sacana Extra Picante1 uni. chicken Knorr Natura Boullion, 28g unit, less salt than original cubes; if not found, use powder to control salt or cut cube in half100 ml milk, 6.5 tbsp1 tsp flourStepsClear checksTap an ingredient or step to check it off.1Step 1: Slightly toast the bread – in the oven or in the toaster but without smooshing it, so it doesn’t lose its thickness.2Step 2: Cook the steak medium/rare and allow it to rest away from the heat for a few minutes, to retain the juices. Slit it slightly so that it’s easier to cut later on.3Step 3: Cut the linguiça and the Italian sausage length wise and trim them, if necessary, to match the size of the bread. Cook them in the same pan as the steak.4Step 4: Fry the egg(s) in the same pan again (optional). Fry the potatoes on the side (opcional).5Step 5: Assembling: after toasted, place one slice of bread in a deep dish that can go in the oven, and lay the slices of ham and baloney over the bread; place the sausage and the linguiça interspersed, side by side, and then the steak; place the second slice of bread on top and cover it all with cheese slices.6Step 6: Turn on the broil and place it in the oven until the cheese has melted.7Step 7: Remove from the oven, (place the egg on top), pour at least two ladles of sauce over the francesinha and serve immediatly.8Step 8: Pour the rest of the sauce in a gravy boat and serve seperately (as well as the fries).9Step 9: Dice the onion and braise in the olive oil, until soft and transparent.10Step 10: Add the wine, the ketchup and the tomato puree/paste – bring it to a boil and allow it to stay there while you prepare the next step.11Step 11: Disolve the oxtail soup mix in 520 ml of boiling water and add to the pot.12Step 12: Add the whiskey and the Port, and allow it to boil for 35 minutes until the alcohol evaporates (with the lid half on).13Step 13: Use the immersion blender to turn the mix into a smooth sauce.14Step 14: Add the beers, the Worcestershire sauce, the piripiri sauce and the boullion.15Step 15: Disolve the flour in the milk, add to the pot and allow it to boil for 15 minutes, with the lid on.16Step 16: Lower the heat to the minimum until it’s time to serve. Resist the temptation to open the pot as much as possible!getsaucepan.com/r/af8ab95b-d9a8-43d2-9e3a-30097aed979c · Original: https://tasteporto.com/passport_post/how-to-make-francesinha/
