Recipe: Salchicha criolla (Peruvian-style pork sausage)

The most influential chef in the history of Peruvian cuisine, Gastón Acurio, shares quick recipes via his Facebook and Twitter accounts. Granted, 99% of them have rice, pasta or potatoes as foundation ingredients, but once in a while something I’d actually eat pops up. A long time ago I copied his recipe for salchicha criolla, his take, I assume, on salchicha de Huacho (Huacho being a coastal town in Perú), a very popular and tasty flavourful sausage usually eaten with scrambled eggs at breakfast.

A brunch at Efendy a couple of years ago revealed the fact that sucuk, the spicy Turkish sausage, is a close relative to our salchicha de Huacho. But that wasn’t enough for me: I wanted to make my own. Attempt #1 at Gastón’s recipe had a tasty but extremely salty result. For attempt #2 I cut back the salt in half and the result was great. I cook a batch once in a while and freeze it in ready-to-reheat portions.

Salchicha criolla
Yield: Serves 6

Salchicha criolla



  • 1 kg pork mince
  • 1/2 tablespoon salt
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ají panca* (Peruvian dried red chili) powder
  • achiote** (optional) to taste

To serve (optional):

  • eggs
  • baked sweet potatoes


  1. Mix all sausage ingredients and refrigerate for 2 hours.
  2. Fry in a pan (no fat needed) until browned, if using eggs add them to the mix and scramble them.
  3. Eat it Peruvian-style (as a sandwich) or my style (with baked sweet potatoes).


*Ají panca can be found in its hot and mild varieties in Latin American/ethnic shops such as Tierras Latinas in Fairfield and Fiji Market in Newtown. You can substitute it with any other powdered chili (preferrably red, for aesthetics sake).

**Achiote is ground annato seeds. I haven’t found it in its powdered version in Sydney, but whole annato seeds can be bought from the same Latin American/ethnic shops mentioned before. Also, there are some achiote pastes availables that can be used if desired.

4 thoughts on “Recipe: Salchicha criolla (Peruvian-style pork sausage)

  1. i visited a Peruvian restuarant in the eastern surburbs the other day.. delicious dishes!!

  2. The recipe looks simple! I love peruvian meats! There is always something about their flavs that make it taste so special!

  3. As a meat fan I think this looks delicious! I got all excited when I read about the recipes from Gaston Acurio as we ate at his restaurant in Lima and it was possibly one of the best meals I’ve ever had. Then I realised I probably won’t be able to understand his updates 🙁

  4. Hello, awesome Gaston Acurio’s recipe. I’m sure this is his own recipe named “Criolla” which is really delicious and very easy to make but totally different to the “Huacho Sausage.” The Huacho Sausage is orange, kind of red, and have other ingredients as; salt, pepper, cumin, “pimienta chapa or pimienta dulce” ( allspice), and annatto. I like both Peruvian tasteful sausages.
    There is a guy in U.S. in Atlanta,GA; who sales the Peruvian charcuterie sausage and the Peruvian braised ham ” Jamon del Pais.” I recommend it.
    Viva el Peru Carajo!

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