Salchipapas {South American style french fries with sausages + topping sauces}
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 to 6
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Cuisine
South American, American, Ecuadorian
Salchipapas {South American style french fries with sausages + topping sauces}
Description
This recipe fries russet potato fries after soaking them to remove excess starch, yielding crispy edges and tender centers. Alongside, hot dog sausages are pan-seared with crosswise cuts on the ends for texture and even cooking. The salsa rosada sauce is a homemade pink sauce created by emulsifying an egg, onion, and lime juice into a mayonnaise-like base with sunflower oil, then blending with diced Roma tomatoes and optional mild chili to thin and add color.
The fries and sausages are served together and topped with this sauce, which provides a creamy, bright complement to the fried components. Optional accompaniments like curtido de cebolla y tomate (a kind of slaw) and hot sauce add extra flavor dimensions.
Salchipapas offers a combination of textures and flavors common in South American casual meals. The preparation of the sauce involves careful blending to achieve the desired creamy but pourable consistency. The soaking step for potatoes helps improve the frying result.
Ingredients
For the salchipapas:
- 4-5 russet potatoes peeled and cut into thin or thick fries depending on your preference, large
- 4 hot dog sausages cut in half or whole, with crosswise cuts on the ends
- cooking oil for frying
- salt to taste
Salsa rosada(for about 2 ½ cups of sauce):
- 1 egg
- 2 tbs onion white, diced
- 4 tbs lime juice
- ¾ cup sunflower oil up to 1 cup
- 1 tbs milk
- 8 Roma tomato peeled, seeded and diced
- salt to taste
- red chili pepper seeds and veins removed, optional, 1 or 2
Also serve with:
- Curtido de cebolla y tomate
- hot sauce spicy; or aji (a type of hot chili sauce
Instructions
Salsa rosada:
- Prepare a basic mayonnaise by blending the egg, diced onion, and lime juice until the onions are completely crushed.
- Continue blending and add the oil slowly until the mayonnaise begins to thicken, but don’t let it get as thick as you would if making regular mayonnaise, the consistency should be almost like a sauce.
- Add salt to taste and the milk, which is added to mayonnaise to help it keep a white color.
- Remove the mayonnaise, you don’t need to remove it all, just most of it, and add the diced tomatoes (and hot peppers if you dare) to the blender.
- Blend the tomatoes until well pureed, begin adding back the mayonnaise and blend well, the sauce should be very liquid. Taste and add salt if needed.
- Refrigerate until ready to serve.
Salchipapas:
- Soak the potatoes in cold water for at least 30 minutes.
- Drain and dry the potatoes, meanwhile heat the canola oil to 325 F in a deep fryer or deep sauté pan.
- Add the potatoes and cook until they are tender, but don’t let them get any color, about 10 minutes depending on their thickness.
- Remove the fries and place them on top of paper towels to drain the grease and let them cool down for at least an hour.
- Re-heat the oil to 375 F and add the fries, cook until they are golden and crispy, about 5 minutes.
- Fry the sausages separately or add them during the last 3 minutes of cooking of the French fries.
- Transfer to paper towels to drain the grease and serve immediately with the salsa rosada and curtido.
User Reviews
Overall Rating
4.8
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