These plated stacks are actually quite hearty, despite their somewhat refined presentation. Not only are they piled high with pork medallions, sliced sausages (not one but three different kinds), and mortadella, all simmered in a boozy mixture of be…
r, whiskey, and wine, they also have two layers of bread and of course the cheese that's melted on the top. Serve them as the main course, with or without a side of fries and more of the same beer for sipping.
- 8 slices bun
- 4 pork fillets (very thin and seasoned on the previous day, salt, pepper, garlic)
- 1 can sausages (2/each)
- 16 slices chorizo (very thin of, spicy sausage, 4/each)
- 8 slices mortadella (very thin of olive, 2/each)
- 16 slices pork sausage (very thin of, 4/each)
- 16 slices Flemish cheese (4/each)
- 1 onion (large)
- olive oil (q.b.)
- 200 milliliters tomato pulp
- 1 glass water (200ml.)
- 1 bouillon cube
- 1 beer (200ml.)
- 1 glass whiskey
- 1/2 glass rosé wine (100ml.)
- 2 slices chorizo (spicy sausage)
- 2 slices pork sausage
- 2 slices mortadella
- 1 tablespoon corn starch
- Season the pork fillets in advance with salt, pepper, laminated garlic and fry with a little bit of olive oil or butter.
- In a little pan with a bit of olive oil, sauté with the chopped onion.
- Add the tomato pulp, water and leave for about 15 minutes on medium heat.
- Add the bouillon cube, beer, whiskey, wine and rosé, slices of "Chourição" (spicy sausage), pork sausage and mortadella and cook for another 15 minutes.
- Remove from the heat and strain.
- Aside mix the corn starch with a little water and add to the previous mixture.
- Bring to medium heat and stir again until the sauce thickens.
- Plate by placing a slice of bread, the pork fillet, sausages (cut lengthwise), the "Chourição" (spicy sausage), mortadella, pork sausage and the other bread slice on the top.
- Then place 4 slices of cheese on each one and put in the microwave until the cheese melts.
- Add the hot sauce and serve with fries and an ice cold beer.