Salchipapas
Dish: Main
Number: 4
Country: Colombia
If you love fast food, then you can't miss the delicious salchipapas, a very typical street food dish in Latin America, especially in countries such as Ecuador, Colombia and Peru.
Salchipapas, as its name suggests, is nothing more than a dish prepared with french fries (papas fritas), sausages (salchichas) and sauces such as mayonnaise, ketchup and mustard.
There are many versions to prepare salchipapas, we have from the most basic which are the sausages with french fries and the three sauces to versions where you add bacon, fried onion, fried egg and even cheese, it's up to the taste of the person who prepares it. Follow our step-by-step videos below, where we will show you how to prepare the classic salchipapas recipe.
Ingredients to prepare Salchipapas
- 8 sausages cut in diagonal pieces
- 500 g. (1.1 lbs) potatoes cut into sticks
- ketchup to taste
- Mayonnaise to taste
- Mustard to taste
- Sunflower oil for frying the potatoes
- Salt to taste
How To Make Salchipapas
Step 1: We begin the preparation of our salchipapas, to do this in a pan add plenty of sunflower oil and let it heat to medium high temperature, when we see that it is hot, add the potatoes and cook for 7 minutes or until the potatoes are almost done, add the sausages and cook for 4 minutes or until they take golden color or fried appearance.
Step 2: Place the sausages together with the potatoes on a plate, add mayonnaise and ketchup sauce on top and now all we have to do is enjoy these delicious sausages and potatoes.
Tips for preparing Salchipapas
We can add other ingredients to the salchipapas such as bacon, fried onion or fried egg.
Use special potatoes for frying.
We can prepare salchipapas using the variety of sausage that we like, such as beef sausage, chicken sausage, turkey sausage or we can also get more gourmet and use frankfurters or vienna sausages, among others.
What can we accompany Salchipapas?
These salchipapas are ideal to share with family or friends, accompany them with a beer.
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