Francesinha sauce of Portugal

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  • Olive oil
  • 1 clove of garlic
  • Onion
  • Sausage (size of a small sausage)
  • Salt: to taste
  • Tomato paste 6 tablespoons
  • Beer: 4.5 dl
  • Water: 4.5 dl
  • Whisky: 0.5 dl
  • Port Wine: 0.5 dl
  • Piri-Piri qs
  • Mustard: qb
  • Knorr bouillon: 1
  • Snow white flour


1 - Place a saucepan 1 little oil, the garlic clove cut into 4 pieces, 1 little chopped onion, knorr broth and cut the sausage into small pieces.

2 - Let it cook, stirring occasionally until golden, add water (4.5 dl) immediately afterwards pass the magic wand, so that the sausage be undone as well.

3 - Add the salt to taste; beer, tomato pulp, the piri-piri, whiskey, port wine, mustard, stir well until all evolvido.

4 - Involved in a container will ¼ of flour in 0.5 l of water.

5 - As soon as the pot boil cooked, add the flour and the water already undone with magic wand wrap well prepared in the pot.

6 - Go stirring with the wooden spoon once while, so it boils turn off the heat. After you made the sauce, if you see that this was very thick you can add water to become liquid.

It may also happen that the sauce becomes too liquid, in this case undo a bit more flour in water (the eye) and add the sauce.

Any of the forms will have to leave to boil the sauce again. If after watering the Frenchie with the sauce and left over at the end, can freeze the remaining sauce.

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