Salchicha criolla
This is a fresh sausage mix similar to Peruvian salchicha de Huacho.
Servings 6
Ingredients
- 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
Instructions
- 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).
Notes
* 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.