Salchipapas: Crispy Fries with Sausage and Creamy Sauce
Alessandno Ferri
Salchipapas
Peruvian street food favorite: golden crispy fries topped with sliced sausage and creamy cheese sauce. Simple, satisfying, and absolutely craveable.
Nutrition (per serving)
Salchipapas is pure street food magic—a beloved Peruvian dish that's become iconic across Latin America. It's the kind of food that makes you smile before you even taste it: crispy golden fries, tender sliced sausage, and a generous pour of creamy cheese sauce that brings everything together. There's something about this humble combination that's absolutely irresistible, whether you're eating it from a paper cone on a Lima street corner or enjoying it at home.
What I love most about salchipapas is how forgiving and adaptable it is. You can make it with your favorite sausage, customize the sauces to suit your taste, and have everything ready in under 20 minutes. It's the ultimate shareable appetizer or casual dinner that never fails to impress. The interplay of textures—crispy, tender, creamy—makes every bite exciting, and the flavors are bold but balanced.
Ingredients
- Russet potatoes:1 lb
- Italian sausages or beef hot dogs:4 pieces
- Vegetable oil for frying:1 quart
- Cheddar cheese:1 cup
- Whole milk:½ cup
- Butter:2 tbsp
- All-purpose flour:1.5 tbsp
- Ají rojo (red chili sauce):¼ cup
- Mayonnaise:3 tbsp
- Ketchup:2 tbsp
- Salt:1 tsp
- Black pepper:½ tsp
Instructions
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Cut potatoes into thin fries about ¼ inch thick. Soak them in cold water for 30 minutes to remove excess starch, then pat completely dry with paper towels.
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Heat oil in a large pot or deep fryer to 350°F. Fry potatoes in batches for 8-10 minutes until golden and crispy. Drain on paper towels and season with salt while hot.
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While fries cook, slice the sausages diagonally into thin pieces. Heat a skillet over medium-high heat and cook sausage pieces for 4-5 minutes until lightly browned and heated through.
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Make the cheese sauce: melt butter in a saucepan over medium heat. Whisk in flour to create a roux and cook for 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Add shredded cheese and stir until melted and creamy. Season with salt and pepper.
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Combine ají sauce, mayonnaise, and ketchup in a small bowl for the red sauce.
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Pile the hot crispy fries onto a plate or paper cone. Top with cooked sausage pieces. Drizzle generously with warm cheese sauce and ají sauce. Serve immediately while everything is hot and crispy.
Tips & Notes
- Don't skip soaking the potatoes—it's the secret to extra crispy fries with fluffy interiors.
- If you can't find ají rojo, you can substitute with a combination of ketchup and a pinch of cayenne pepper.
- For best results, fry the potatoes twice: first at 325°F for 3 minutes to cook them through, then at 375°F for 2 minutes to crisp them up.
- Slice your sausage on a bias—it looks more appealing and cooks more evenly.
- Serve salchipapas immediately after assembly—crispy fries are the whole point, so don't let them sit!
