Salchicha criolla
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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

Salchicha criolla

This is a fresh sausage mix similar to Peruvian salchicha de Huacho.
Course Breakfast
Cuisine Peruvian
Servings 6


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

To serve

  • eggs
  • baked sweet potatoes


  • Mix all sausage ingredients and refrigerate for 2 hours.
  • Fry in a pan (no fat needed) until browned, if using eggs add them to the mix and scramble them.
  • 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 (preferably red, for aesthetics sake).
** Achiote is ground annatto seeds. I haven’t found it in its powdered version in Sydney, but whole annatto seeds can be bought from the same Latin American/ethnic shops mentioned before. Also, there are some achiote pastes available that can be used if desired.
Keyword breakfast, dairy free, gluten free, Peruvian cuisine, Peruvian food, pork, pork mince, sausage

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  • Nic Midgley (@niccooks)

    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 🙁

  • Jean-Mauro

    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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