Salchipapa Colombiana

Salchipapa Colombiana

Recipes with Salchipapa

The Colombian version goes further than Lima's. Quail eggs, cooked corn kernels, and coleslaw join the sausage and fries, and salsa rosada (a ketchup-mayo blend) replaces the three separate sauce bottles. Coastal vendors in Bogotá and Cartagena built this configuration, and it is now the country's standard.

Prep Time

15 min

Cook Time

15 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 frankfurter sausages (salchichas)
  • 500g starchy potatoes
  • Vegetable oil for frying
  • Salt
  • 6 quail eggs
  • 4 tbsp cooked corn kernels (from the cob or canned)
  • 4 tbsp coleslaw (shredded cabbage dressed with lime juice and salt)
  • For salsa rosada: 3 tbsp ketchup, 3 tbsp mayonnaise, 1 tsp lime juice, pinch of paprika

Steps

1

Make the salsa rosada: combine ketchup, mayonnaise, lime juice, and paprika in a small bowl. Stir until uniform and set aside. The sauce improves if made 30 minutes ahead.

2

Hard-boil the quail eggs: place in cold water, bring to a boil, cook for 3 minutes, then transfer to an ice bath. Peel and halve.

3

Fry the potatoes as for the classic recipe: dry, cut, fry at 175°C for 5 to 6 minutes until golden. Season with salt.

4

Slice the frankfurters into 1.5cm rounds. Fry in the hot oil for 2 to 3 minutes until the cut faces brown.

5

Build the plate: fries on the bottom, sausage coins on top. Scatter the corn kernels and arrange the quail egg halves around the edges. Add a mound of coleslaw on the side.

6

Spoon or squeeze the salsa rosada generously over the sausage and fries. Serve immediately.

Tips

For the coleslaw, finely shred white cabbage, dress it with lime juice and a pinch of salt thirty minutes before serving, and squeeze out any excess liquid before plating. Wet coleslaw makes the fries soft faster.