Francesinha - How to make an Authentic Francesinha Sandwich
Francesinha is a hearty Portuguese sandwich that combines steak, sausages, ham, cheese, and a fried egg, all coated in a delicious beer sauce.
- 500 ml Blonde beer
- 400 ml Beef stock
- 1/2 cup Ruby port wine
- 1 tbsp Olive oil
- 1 tbsp Lard
- 1 Small onion - thinly sliced
- 2 Garlic cloves - roughly chopped
- 1 Tin of chopped tomatoes
- 1 Bay leaf
- 2 tbsp Worcester sauce
- 1 Red chilli - without seeds
- Salt
- Black Pepper
- 2 slices of soft bread
- 1 Thin beef Steak
- 1 Pork sausage (linguiça fresca)
- 1 Cured pork sausage (linguiça picante)
- 2 Slices of ham
- 5 Slices of cheese
- 1 Large egg
- Place a medium saucepan over low to medium heat. Once the pan is hot, add the lard, olive oil, garlic, and bay leaf. Let it cook for a minute before adding the onion. Let it simmer for about 8 minutes until the onion turns translucent.
- Add the tinned tomatoes and the beef stock. Bring it to a boil and let it simmer for about 10 minutes.
- Add the remaining sauce ingredients: port wine, beer, piri-piri and Worcestershire sauce, cook for another 10 minutes.
- With a hand mixer, blend everything until smooth. Let the sauce simmer for 30 minutes. The texture should be similar to a gravy, but slightly more liquid. Season it with salt and black pepper, set it aside.
- Place a frying pan over high heat. Meanwhile, cut the sausages in half then butterfly-cut them.
- Fry the sausages in their own fat, then use the remaining fat to fry the steak. Finally, lightly fry the ham slices.
- Gently toast the bread slices. Start putting the Francesinha together: On a plate, place one bread slice, then a slice of cheese, ham, steak, the sausages, and the final bread slice.
- Fry the egg, place it on top of the sandwich, cover it with the cheese slices, leaving the egg-yolk visible.
- Bring the sauce to a boil, then spoon it on top of the sandwich. The hot sauce will melt the cheese. Serve it either with a side of French fries, or surrounded by fries if your plate is big enough!
Once the pan is hot, add the lard, olive oil, garlic, and bay leaf. Let it cook for a minute before adding the onion.
Let it simmer for about 8 minutes until the onion turns translucent. Bring it to a boil and let it simmer for about 10 minutes.
Add the remaining sauce components: port wine, beer, piri-piri and Worcestershire sauce, cook for another 10 minutes. With a hand mixer, blend everything until smooth.
The texture should be similar to a gravy, but slightly more liquid. Season it with salt and black pepper, set it aside.
Meanwhile, cut the sausages in half then butterfly-cut them. Fry the sausages in their own fat, then use the remaining fat to fry the steak.
Start putting the Francesinha together: On a plate, place one bread slice, then a slice of cheese, ham, steak, the sausages, and the final bread slice. Fry the egg, place it on top of the sandwich, cover it with the cheese slices, leaving the egg-yolk visible.
Bring the sauce to a boil, then spoon it on top of the sandwich. Serve it either with a side of French fries, or surrounded by fries if your plate is big enough!
