It is a must-have for many at breakfast on Sunday or to savor it with afternoon coffee, while others are even encouraged to eat it for lunch. The sausage it is these sandwiches that have stolen the hearts of nationals and those who travel to Peru as tourists thanks to their mix of flavors, to the point of being ranked second in the ranking of the 100 best sandwiches in the world, made by Taste Atlas. Want to learn how to prepare at home? Here we leave you one recipe simple and delicious.
It is a 100% Peruvian culinary delight, made of pork and pepper. This turns it into a sausage with a peculiar flavor.
“According to our culinary tradition of yesteryear, sausage was born during the colonial era when the consumption of sausages was incorporated into our food culture. It is believed to have been sold for the first time during bullfights in the era of Republican Lima. Today, it is one of the star dishes of the country, and although some will accompany it in different ways, either with Creole bramble, mustard and lettuce or even on its own, what will always stand out will be the country’s ham as the main ingredient”, mentions the Mgtr. Edil Ramos Zamora, professor at the School of Administration in Tourism and Hospitality at César Vallejo University (UCV).
The sausage it is usually sold in some classic restaurants in Lima. Many of them are a must stop because of the great history they hold, but you can also prepare them at home.
- 1 kilo of boneless pork leg
- 1 large onion in pieces
- 1 tablespoon of ground garlic
- 1 spoonful of ají special or ají panca
- 1⁄2 teaspoon ground achiote
- Salt, pepper, oregano and cumin
- 1 liter of water
- Pabil in necessary quantity
- 8 French panels of the day
- Fresh and well washed lettuce leaves
- Marinate the meat with all the seasonings for 30 minutes.
- Tie with ribbon around the length to give it the shape of the inscription (well pressed).
- Cook with water and onion in a covered pot over low heat for one hour or until the meat is cooked.
- Place on a rack to drain the liquid. Leave to cool and cut into rounds.
- Serve in French bread with lettuce and creole sauce.