How to make salchipapas, the quintessential Latin American street food recipe

How to make salchipapas, the quintessential Latin American street food recipe

Surely you have heard of them, but perhaps you have not had the opportunity to try them. The salchipapas they are one of the most popular street food recipes from countries like Peru, Colombia and Ecuador. Since we don’t want you to stay without trying them, today we tell you how to make them at home.

we like the basic formula, potatoes and fried sausages seasoned with a trilogy of sauces that combine very well with each other: mustard, mayonnaise and ketchup. However, there are those who enrich it with other toppings such as crispy bacon, fried onions, cheese, etc. To everyone’s taste.

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Ingredients

For 2 persons
  • big potato
    two
  • German sausages
    6
  • olive oil in abundance
  • Salt
  • Mayonnaise
    25 g
  • Mustard
    25 g
  • Ketchup
    25 g

How to make sausage

Difficulty: Medium
  • total time
    30 m
  • Elaboration
    10 m
  • Cooking
    twenty m

Peel the potatoes and cut them in sticks 1 cm thick. Heat plenty of olive (or vegetable) oil in a frying pan and poach them (candied) over low heat for 15 minutes. Meanwhile we cut the sausages on the bias.

step by step sausage

When the potatoes are tender, add the sausages to the pan and turn up the heat to the max. With this the potatoes will be crispy on the outside and creamy on the inside.

Remove the potatoes and sausages, separating them as much as possible, to a plate with absorbent paperto remove excess fat. Season the potatoes and transfer them to a serving dish, placing the sausages on top. Decorate with the three sauces, mustard, mayonnaise and ketchup, and serve immediately.

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With what to accompany the sausages

A source of salchipapas, with its three sauces -better if not homemade-, is perfect for sharing. Whether at aperitif time or as an informal dinner. The best accompaniment is the one with whom you can enjoy them: family, friends, couples,… you decide.

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The news

How to make salchipapas, the quintessential Latin American street food recipe

was originally published in

Direct to the Palate

by Carmen Aunt Alia.