A recipe for Salchipapas (Peruvian Sausages and Potatoes) for #SundaySupper’s Hamburgers & Hotdogs event! Pan-fried hot dogs are served over a bed of fries and topped with parsley, ketchup, mustard, Aji Amarillo, and mayonnaise.
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Since July is National Hotdog Month, #SundaySupper is celebrating with a roundup of Hamburger and Hotdog recipes! This week’s event is hosted by Christie of A Kitchen Hoor’s Adventures. My recipe may not include the grill, but Salchipapas are a great way to prepare hot dogs Peruvian-style.
Salchipapas (Peruvian Sausages and Potatoes)
Salchipapas (literally sausages/salchichas and potatoes/papas) originated in Peru, but have also become a staple in Colombia, Ecuador, and Bolivia. They are available through street vendors, fast food locations, and as kids’ meals. Thinly sliced beef hot dogs or sausages are sautéed (or fried), then tossed with french fries. The accompaniments vary by country, but I served mine with a sprinkling of parsley and ketchup, mustard, aji amarillo paste, and mayonnaise for dipping. Other sauces such as a green chile sauce or salsa rosada (a creamy tomato mayonnaise) are also popular.
I thinly sliced the hot dogs into ovals, but have also seen them cut crosswise into thirds with small crosses cut into each end. If desired, the hot dogs can be fried in the oil instead of sautéing in the pan. Fry the potatoes twice (after they have thoroughly cooled the first time) for an extra crispy texture.
If you don’t want to deal with frying the potatoes, you can use frozen french fries and bake them right before tossing with the sausages. It won’t be quite the same, but will decrease the amount of oil and effort.
Aji Amarillo (Yellow Chili) is a bright orange chile with about the same heat level as Tabasco or Cayenne on the Scoville Scale. In addition to heat, it also has a bit of fruitiness. I was able to find Aji Amarillo Paste in the Peruvian section of the International market. I have also seen it in the international section of larger supermarkets like Wegmans. You can sometimes find the chilies dried or frozen. If you can’t find it locally, it is available on Amazon (but for a more expensive price): Zócalo Peru Aji Amarillo Paste Organic, 8 Ounce.
Looking for more ways to use hot dogs?
Check out what everyone else made for the event:
All American Burgers & Dogs
- Bourbon BBQ Bacon Burger Sliders by Hezzi-D’s Books and Cooks
- Chicago Style Hot Dog by The Culinary Compass
- Copycat Guberburgers by Fantastical Sharing of Recipes
- Idaho Dogs by Culinary Adventures with Camilla
- Philly Cheesesteak Dog by Palatable Pastime
- Pimento Cheese Burger by Magnolia Days
- The Best Ever Bacon, Egg and Cheese Burger by The Chef Next Door
- Whiskey Burgers by Serena Bakes Simply From Scratch
- Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings
- Miso Glazed Chicken Burgers by Sew You Think You Can Cook
Worldly Burgers & Dogs
- Caprese Burgers by The Redhead Baker
- Cheddar Stuffed Taco Burger by My Life Cookbook
- Guacamole Cilantro Lime Cheeseburger by Life Tastes Good
- Hot Dog Maki Roll by kimchi MOM
- Meatball Parmesan Burgers by Cupcakes & Kale Chips
- Salchipapas (Peruvian Sausages and Potatoes) by Tara’s Multicultural Table
- Spicy Shishito Dog by Let’s Ketch-up with Linda
Where’s the Beef Burgers
- Baby Back Rib Burger by The Freshman Cook
- Brown Rice & Lamb Burgers with Spinach by Wholistic Woman
- Fish Taco Burgers by Pies and Plots
- The Perfect Lentil Burger by Food Lust People Love
- The Ultimate #SundaySupper Hamburger and Hotdog Wine Pairing Guide by ENOFYLZ Wine Blog
Salchipapas (Peruvian Sausages and Potatoes) Recipe
Adapted from Peru Delights
Salchipapas (Peruvian Sausages and Potatoes)
- Vegetable oil for frying
- 2 russet potatoes
- 4 beef hot dogs or sausages
- Freshly chopped parsley
- Aji Amarillo Paste
- Fill a deep saucepan with at least 2 inches of the vegetable oil and place over medium high heat. Cover a large plate with paper towels and set aside.
- Peel and cut the potatoes into fries 1/3-1/2 inch wide, then pat dry. Once the oil is heated to about 350˚F, add the potatoes in batches. Fry until golden and transfer to the towel-lined plate.
- In a large pan, drizzle about 1 teaspoon oil over medium heat. Thinly slice the hot dogs into ovals and add to the heated pan. Cook, stirring occasionally, until heated through and golden. Add the fried potatoes, tossing to combine.
- Serve hot with a sprinkling of parsley and ketchup, mustard, aji amarillo, and mayonnaise for dipping.