Cook’s notes
I discovered a beautiful Peruvian food blog which explains the name as salchichas (sausages) + papas (potatoes). Salchipapas is traditionally served with four dipping sauces—mayonnaise, ketchup, mustard and aji (Peruvian chili sauce). I didn’t have time to make aji so I used hot ketchup for the chili factor.
This is an updated version of my salchipapas recipe. The old one was published right after the first time I cooked the dish. Back then, I used hotdogs for the salchichas. I thought my salchipapas was good until I cooked it again and used double-smoked pork sausages instead. The difference that the smokiness made was unbelievable!
For best results, use starchy potatoes
Despite the many varieties of potato, in terms of texture and density, potatoes generally starchy or waxy. Starchy potatoes are best for frying and mashing. Waxy potatoes are ideal for long slow cooking (think stews and soups). You might want to see my tips and tricks for perfect French fries.Use flavor-packed sausages
The spicier, the better. American-style hotdogs should really be your LAST choice for making salchipapas.Salchipapas
Ingredients
- 2 large starchy potatoes
- 4 sausages double smoked pork sausages were used here
- cooking oil for deep frying
- mustard to serve
- mayo to serve
- ketchup to serve
Instructions
- Peel the potatoes and cut into sticks less than half an inch wide.
- Slice the sausages on the bias, about a quarter of an inch thick.
- In a frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Fry the potatoes until golden and crisp.
- Scoop out with a kitchen spider and dump into a strainer.
- Pour off the oil leaving only about two tablespoonfuls in the pan.
- Reheat the oil and fry the sliced sausages until nicely browned.
- In a large bowl, toss the fries and fried sausage slices.
- Transfer the salchipapas to a plate.
- Serve with mustard, mayo and ketchup for dipping and, for an authentic touch, coleslaw on the side.
- Enjoy your salchipapas!
Salmon belly sinigang