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…