Salchipapa with Homemade Pink Sauce

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Salchipapa is fried potatoes and sliced sausage in one bowl, the street food that came out of Lima and spread across South America. This version comes with salsa rosada made from scratch, a blender mayonnaise turned pink with fresh tomato rather than ketchup. Serves two, ready in twenty-five minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Colombian

Keyword: homemade salchipapa, salchichón

Servings:

Calories: 963kcal

Author: Angela Giraldo

Ingredients

4 potatoes, cut into sticks a floury potato such as russet fries crispest
6 sausages, sliced on the diagonal any frankfurter-style sausage; the diagonal cut gives more surface to brown
Vegetable oil, for frying
Salt, to taste

For the pink sauce

1 egg see the notes on raw egg; use a pasteurised one if you can
2 tablespoons white onion, chopped raw; it gets blended
4 tablespoons lime juice the acid helps the emulsion hold
¾ to 1 cup sunflower oil a neutral oil; olive oil is too strong here
1 tablespoon milk keeps the mayonnaise pale
8 tomatoes, peeled, seeded and chopped this makes a generous batch; it keeps 3 to 5 days
Salt, to taste

Instructions

Heat the oil over high heat. While it comes up to temperature, salt the potatoes.
Once the oil is hot, around 180°C (350°F), fry the potatoes for about 8 minutes, depending on how thick you cut them. Fry in batches rather than crowding the pan, which drops the temperature and gives you soft chips. Lift them out and set aside.
Fry the sausages until they are browned at the edges. Take them out.
Drain the fries and sausages on paper towels if you like, and serve straight away, while the potatoes are still crisp.
Top with the sauces you prefer, with quail eggs, or with coleslaw on the side.

For the homemade pink sauce

Blend the egg, the chopped onion and the lime juice until the onion has disappeared into the liquid.
Keep the blender running and pour the oil in slowly, in a thin stream, until it thickens to mayonnaise. Stop while it is still pourable rather than stiff: it should be a sauce, not a spread. Adding the oil too fast is what makes a mayonnaise split.
Add salt to taste and the milk, which keeps the mayonnaise pale.
Pour most of the mayonnaise into a bowl. Blend the chopped tomatoes to a purée, then return the mayonnaise to the blender and mix until it is evenly pink. Check the salt again.
Keep the sauce in the fridge until you serve it.

Notes

The pink sauce is a homemade mayonnaise, so it contains raw egg. If you are serving children, anyone pregnant, or anyone with a weakened immune system, use pasteurised eggs: they are sold in most supermarkets and behave identically in the blender. Otherwise keep the sauce refrigerated and use it within three to five days. If the mayonnaise splits, start again with a fresh egg in a clean blender and pour the split mixture in slowly as though it were the oil; it will come back together. Eight tomatoes makes a generous amount of sauce, which is the point: it keeps, and it is good on everything.

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