Peru's quintessential street snack: sliced fried beef sausage tossed with crispy French fries, drizzled with ketchup, mustard, mayo and aji sauces.
A beloved Peruvian street-food staple of working-class urban origin, sold from carts across Lima; widely documented as one of Peru's most popular street snacks.
Hot, salty and crispy, with juicy browned sausage against golden fries. The riot of creamy and tangy sauces makes every forkful messy and addictive. Pure comfort junk food, best eaten straight from the cart.
Double-frying or well-dried potatoes deliver maximum crunch, while frying the sausage browns its surface for savory depth; the cold creamy sauces contrast the hot crisp components.
Variations
Salchipapa with fried egg, with cheese, mostrito (with rice and chaufa), or with chicken instead of sausage.
On the Palate
Where Salchipapa sits in the Peruvian flavor cloud
Ingredients
Serves 2How it's made
8 steps · 10 min
- 15 min
Peel and cut potatoes into thick fries.
- 22 min
Soak the fries briefly, then dry them well.
Watch outDry the soaked fries thoroughly before they hit the oil — surface water makes the oil spit and leaves the fries soggy instead of crisp.
- 38 min
Deep-fry the potatoes until golden and crisp.
Watch outFry the potatoes until deep golden and they sound crisp when they knock together — pale ones go limp the moment they cool.
- 41 min
Slice the hot dog sausages on the diagonal.
- 54 min
Pan-fry or fry the sausage slices until browned.
Watch outBrown the sausage slices on the cut faces until the edges curl and crisp — that seared surface is where the savory depth comes from.
- 61 min
Toss the sausage and fries together on a plate.
- 71 min
Drizzle with ketchup, mustard, mayonnaise and aji sauce.
- 81 min
Serve hot, optionally with a fried egg on top.
