Chopped Hot Dog
The Cachorro Picado is a Portuguese-style chopped hot dog, made with sliced or minced sausages grilled and served in crusty bread or plated with fries, cheese, or sauces. It's a casual bar food that's hearty, flexible, and regionally beloved.
The Cachorro Picado (literally "chopped dog") is a uniquely Portuguese take on the hot dog, emerging from local snack bar and cervejaria (beer hall) culture. Instead of keeping the sausage whole, vendors slice or mince the meat—often combining hot dog–style franks with local sausages like linguiça or chouriço. The chopped filling is then sautéed or griddled with onions, cheese, or spicy sauce and served in a crusty roll or simply plated with fries. This format allows for bolder flavor blending and texture, making it a popular late-night or post-drinks snack. While it's not as internationally recognized as the Brazilian Cachorro Quente, the Cachorro Picado reflects Portugal's casual, comfort-driven food scene. It's hot dog meets tavern fare—rich, adaptable, and unmistakably local.
Authentic Recipe
Ingredients
- 4 Hot dogs (Good quality frankfurters)
- 4 Portuguese bread rolls (Crusty rolls or pão)
- 200g Portuguese cheese (Queijo da serra or similar melting cheese)
- 3 tablespoons Piri-piri sauce (Portuguese hot sauce)
- 1 large White onions (Sliced)
- 1 Bell peppers (Sliced)
- 2 tablespoons Portuguese mustard
- 2 tablespoons Olive oil
- 2 cloves Garlic (Minced)
Instructions
- Preheat oven to 400°F (200°C).
- Slice hot dogs into rounds or chop into small pieces.
- Sauté chopped hot dogs with garlic in olive oil until lightly browned.
- Add sliced onions and peppers, cook until softened.
- Split Portuguese rolls lengthwise, hollow out slightly.
- Spread mustard inside rolls.
- Fill rolls with hot dog mixture.
- Top generously with cheese.
- Drizzle with piri-piri sauce.
- Bake 8-10 minutes until cheese melts and bubbles.
- Serve immediately. Portuguese street food with bold, spicy flavors!
Related Styles (kinda)
4 similar styles
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