Peruvian Huacaina Sauce with Lincolnshire Sausages

Peruvian Huacaina Sauce with Lincolnshire Sausages

Prep 10 mins
Cook 30 mins
Serves 2

This dish combines the herby taste of Cauldron Lincolnshire Sausages with a spicy, creamy sauce originating in the highlands of Peru. The sauce, Huancaina, has become a staple of everyday eating throughout Peru.

Vegetarian Lincolnshire Sausages Find out more

Ingredients

1 pack of Cauldron Lincolnshire Sausages
1 portion of Huancaina Sauce (recipe below)
12 new potatoes or baby salad potatoes
125g spinach
½ red onion, sliced into thin rings
A small bunch of coriander

For the Huancaina Sauce:

2 tbsp aji amarillo paste or 2tbsp of the paste recipe below if unavailable
½ tsp ground turmeric
200g Greek salad cheese
200ml evaporated milk
1 salted cracker (optional)
Salt and pepper to taste

For the Aji Amarillo Replacement:

1 yellow pepper, deseeded and cut into chunks
1-2 small red chillies, depending on how hot you like it
1 clove of garlic, peeled
1 shallot, peeled
1 tbsp vegetable oil
(Roast all of the ingredients on a baking tray for 15-20 minutes then blitz in a food processor to make a puree)

Method

  1. Prepare the Huancaina Sauce by blitzing all of the ingredients together in a food processor, add more milk if it needs to be slightly runnier/thinner. Keep to one side.
  2. Preheat the oven to 200°C/400°F/Gas Mark 6.
  3. Place the Cauldron Sausages on a lightly greased baking tray, brush lightly with oil and cook as per pack instructions.
  4. Place the potatoes in water, bring to the boil then simmer for approximately 15 minutes until tender. Drain and keep warm.
  5. Gently wilt the spinach in a large pan with a tablespoon of water. Drain well and then season with salt and black pepper.
  6. Arrange the potatoes, spinach, a generous spoonful of the Huancaina Sauce and a couple of Cauldron Lincolnshire Sausages on a plate with a few rings of onions and sprigs of coriander and enjoy!