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 (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
Check out what everyone else made for the event:
All American Burgers & Dogs
BLT Burgers by That Skinny Chick Can Bake
Bourbon BBQ Bacon Burgers by Hezzi-D’s Books and Cooks
Copycat Guberburgers by Fantastical Sharing of Recipes
Pimento Cheese Burger by Magnolia Days
Southern Seasoned Beef Burger by April Go Lightly
The Best Ever Bacon, Egg and Cheese Burger by The Chef Next Door
The SmashBurger by Monica’s Table
Whiskey Burgers by Serena Bakes Simply From Scratch
Whiskey Cheddar Burger by From Gate to Plate
Bourbon Onion Bacon Dogs by Grumpy’s Honeybunch
Chicago Style Hot Dog by The Culinary Compass
Michigan Hot Dog by Bottom Left of the Mitten
Perfect Corn Dogs by My World Simplified
Philly Cheesesteak Dog by Palatable Pastime
Cluck Burgers
Chicken Parmesan Burgers by A Mind “Full” Mom
Miso Glazed Chicken Burgers by Sew You Think You Can Cook
Chicken Tikka Burgers by Sunday Supper Movement
Chicken Sate Burger with Peanut Sauce by Baking Sense
Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings
Worldly Burgers & Dogs
Blue Cheese & Fig Burgers by Garden Matter
Caprese Burgers with Balsamic Sauce by The Redhead Baker
Cheddar Stuffed Taco Burger by My Life Cookbook
Dominican Chimichurri Burgers by The Crumby Cupcake
Guacamole Cilantro Lime Cheeseburger by Life Tastes Good
Meatball Parmesan Burgers by Cupcakes & Kale Chips
Smoky Sliders with Chipotle Mayo by Cooking on the Ranch
Portuguese Hamburger by Family Foodie
Puka Dogs by Culinary Adventures with Camilla
Spicy Terimayo Dog by Brunch-n-Bites
Hot Dog Maki Roll by kimchi MOM
Salchipapas (Peruvian Hot Dogs with French Fries) by Tara’s Multicultural Table
Where’s the Beef Burgers
Fish Taco Burgers by Pies and Plots
Brown Rice & Lamb Burgers with Spinach by Wholistic Woman
Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread by A Kitchen Hoor’s Adventures
Miso Tuna Burgers by Caroline’s Cooking
The Perfect Lentil Burger by Food Lust People Love
Baby Back Rib Burger by The Freshman Cook
California Dreaming Shrimp Burgers by The Weekend Gourmet
Where’s the Bun Burger
Bacon Cheeseburger Dip by Love and Confections
Cheeseburger Salad by Renee’s Kitchen Adventures
California Burger Bowl by Simple and Savory
Dessert Burger
Dessert Hamburgers and Fries by Gluten Free Crumbley
How to
How to Pan-fry Bratwurst by Cosmopolitan Cornbread
How to make Salmon Burgers with Mango Salsa by Asian In America
The Ultimate #SundaySupper Hamburger and Hotdog Wine Pairing Guide by ENOFYLZ Wine Blog
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Salchipapas (Peruvian Sausages and Potatoes)
Adapted from Peru Delights
Serves 2-4
Vegetable oil for frying
2 russet potatoes
4 beef hot dogs or sausages
For serving:
Freshly chopped parsley
Ketchup
Mustard
Aji Amarillo Paste
Mayonnaise
Fill a deep saucepan with at least 2 inches of the vegetable oil and place over medium 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 degrees 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.