The Brilliant Ingredient Combination That Makes This Classic Recipe Delicious
At its simplest, salchipapa is a mix of sliced hot dogs and french fries. In Spanish, salchicha means sausage, and papas are potatoes. Originally sold from stands located near schools and soccer stadiums, salchipapa is now served from stand-alone carts strewn all over city streets, in cafeterias, and even in restaurants (some specializing entirely on this dish). Places that sell this very casual dish are called “salchipaperías.” And although you’ll find that salchipapa is popular throughout Latin America, it’s all the rage in Peru, where the dish has developed a cult-like following. One will find modern-day variations that have taken this simple dish to new heights. My recipe is the simplest possible — and one of the most popular renditions — made with ballpark sausages.
Why You’ll Love It
A fun way to enjoy hot dogs! This popular Peruvian dish combines hot dogs and french fries and serves it with a mayo-ketchup sauce. What would be better?
It couldn’t be easier. Although this recipe calls for frying off your own french fries, you can easily swap in frozen fries for ease.
Key Ingredients in Salchipapa
Sausages: The sausages used vary from simple frankfurters, to high-end chorizos and artisanal sausages. This recipe calls for hot dogs. Modern versions include salami and charcuterie — all finely sliced.
Potatoes: The potatoes matter. Most offer simple french fries, but others use a combo of french fries, sliced (country-style) potatoes, and ultra-crispy strawed potatoes that in unison provide textural contrast. You’ll find versions using blue, red, Andinas, amarillas, and sweet potatoes; sometimes they’re sliced into rounds, but typically they are simply cut into fries.
How to Make Salchipapa
Make the sauce. Stir together mayonnaise, ketchup, Worcestershire sauce, and yellow mustard.
Fry the french fries. Cut the potatoes into fries. Heat oil in a large pot to 250ºF, then, working in batches, fry the potatoes until soft but not browned. Increase the oil’s heat to 360ºF, and return the fries to the oil once more, cooking until golden-brown and crisp.
Cook the hot dogs. Steam the hot dogs in a nonstick skillet until heated through and browned. Cut into 1/2-inch pieces.
Serve! Mound the fries into bowls and top with hot dogs and scallions, serving the sauce alongside.
Helpful Swaps
Modern-day variations abound and include protein additions such as chicharrones (fried pork bits), grilled chicken, carne asada, sliced pork chops, bacon, and hamburger patties, in combination with the sausages.
Toppings also abound, among which you will find fried eggs, caramelized (or pickled) onions, sautéed mushrooms, coleslaw (called ensalada), and melting cheese.
If you don’t want to make french fries from scratch, substitute with 2 (32-ounce) bags frozen french fries.
Storage and Make-Ahead Tips
Make ahead: The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
Storage: Leftover french fries, hot dogs, and sauce can be refrigerated in separate airtight containers for up to 4 days. Reheat the hot dogs and french fries in a 350ºF oven until heated through.
What to Serve with Salchipapa
It’s the sauces (sometimes called cremas) that most separate one style of salchipapa from the other — this is where each vendor adds their “signature” touch. They include mayonnaise, mustard, ketchup, creamy ají (chile) sauces, aioli, olive-mayonnaise, classic guacamole, tartar sauce, peanut gravies, and rocoto hot sauce. You’ll love this one topped with the iconic pink sauce (salsa rosada) so beloved in Peru.
Salchipapa Recipe
Hot dogs and french fries are truly a perfect match.
Prep time 10 minutes to 15 minutes
Cook time 30 minutes
Serves 6 to 8
Ingredients
3/4 cup mayonnaise
1/2 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
4 pounds large russet potatoes (about 5)
2 quarts (8 cups) neutral oil, such as vegetable, for deep-frying
Salt, for sprinkling
1 1/2 cups water
10 hot dogs
3 medium scallions, thinly sliced
Instructions
Stir 3/4 cup mayonnaise, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, and 2 teaspoons prepared yellow mustard together in a small bowl. Refrigerate until ready to serve.
Peel 4 pounds large russet potatoes. Cut into fries: Cut the potatoes lengthwise into 1/4-inch-thick planks. Working with a few planks at a time, stack, then cut lengthwise again into 1/4-inch-wide fries.
Heat the oven to 250ºF. Heat 2 quarts neutral oil in a large pot or Dutch oven over medium-high heat to 250ºF. Fit two large baking sheets with wire racks.
Working in 4 batches, add the fries to the oil and fry, stirring occasionally, until soft but not browned, about 4 minutes. Using a slotted spoon or spider, transfer onto the wire racks and spread into a single layer.
Heat the oil to 360ºF. Working in 4 batches again, add the fries to the oil and fry, stirring occasionally, until golden-brown and crisp, about 5 minutes. Return to wire racks and sprinkle with salt. Transfer the baking sheets to the oven to keep warm.
Pour 1 1/2 cups water into a large nonstick frying pan and place over medium-high heat. Add 10 hot dogs and cook, turning them occasionally, until heated through and browned, 5 to 7 minutes. (The water will evaporate as you cook, which helps the hot dogs brown. Add more water as needed if the hot dogs are not heated through.) Transfer to a clean cutting board and cut crosswise into 1/2-inch pieces.
To serve, place large mounds of fries into individual serving bowls. Top with the hot dogs and scallions. Serve with the sauce on the side.
Recipe Notes
Substitutions: If you don’t want to make french fries from scratch, substitute with 2 (32-ounce) bags frozen french fries. Cook according to package directions.
Make ahead: The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
Storage: Leftover french fries, hot dogs, and sauce can be refrigerated in separate airtight containers for up to 4 days. Reheat the hot dogs and french fries in a 350ºF oven until heated through.
Further Reading
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