Caldo de Salchicha (Caldo de salchicha)
Overview
Caldo de salchicha is a hearty soup from Guayaquil, on the coast of Ecuador, made with a home-made blood sausage and pork offal. The sausage is a length of pork intestine filled with rice, pork blood, onion and herbs, so the soup is also called caldo de manguera, or hose soup. The offal is boiled until tender, then simmered with a refrito of onion, garlic, pepper and achiote, which gives the broth a red-orange colour. Grated green plantain thickens it, and the sliced sausage is added at the end. It is served with lime, ají and coriander, and it is a favourite weekend breakfast in Guayaquil.
History
Caldo de salchicha has been sold in Guayaquil for about a century. Street sellers first offered pieces of sausage with ají wrapped in paper, and later a couple began to serve them in broth, which caught on across the city. In the 1940s, neighbours in Guayaquil served it to the volunteer firefighters during the city's independence festivities, and it is still linked with the city today.
Main ingredients
Rice blood sausage, pork offal, green plantain, onion, garlic, achiote. The soup is built on pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Tripe and offal soups · Rice soups · More soups from Ecuador
Recipe
Method
- 130 min
Mix the rice, blood, onion and herbs, fill the intestine, tie it and simmer for 30 minutes.
- 2
Boil the offal in salted water until tender, then chop it, keeping the broth.
- 3
Fry the onion, garlic and pepper in the achiote oil and add the broth and offal.
- 420 min
Stir in the grated plantain and simmer for 20 minutes until thick.
- 5
Add the sliced sausage and serve with lime, ají and coriander.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
