Salchipapas
Sausage and chips, Lima style, buried under three sauces and zero apologies. It is 2am food that happens to be excellent at any hour.
- Total time
- 19 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Rinse the potato batons in cold water, then dry them thoroughly on a tea towel, because wet potatoes and hot oil do not get along.
Heat the oil in a deep pan to 170-180C, filling the pan no more than a third full and never leaving it unattended.
Fry the chips in two batches for 5 minutes each, until pale gold and cooked through, then lift onto kitchen paper.
Fry the sausage slices for 2 minutes until browned and blistered at the cut edges and hot right through, then drain.
Raise the oil to 190C and return all the chips for 90 seconds until deep golden, then salt them and pile with the sausage.
Whisk the mayonnaise with the aji amarillo and lime juice, drizzle it and the ketchup over the top and finish with coriander.
Read all that and thought “absolutely not”?
Completely fair. Salchipapas is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.