Salchipapas? Yep, 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!
- 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
- 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!