From 'Comida Mexicana' by Rosa Cienfuegos
Salchipulpos This dish gets its name from a combination of the Mexican words for sausage, Salchicha, and octopus, Pulpos'. Get creative when serving and remember to add an extra layer of fun by giving each octopus a unique face.

  1. Cut each sausage in half and make 8 incisions from the cut end in the middle to about halfway up each half.
  2. Heat the oil in a large saucepan over a medium high heat. Working in batches, add the sausages and shallow fry, turning occasionally, for 3 minutes or until golden and crisps on all sides.
  3. Using a slotted spoon, remove each octopus sausage and transfer to a plate with kitchen towels to drain.
  4. Dress the serving plate with Valentina Hot Sauce and mustard.
  5. Place the sausages on top of the sauces. You can use a cocktail stick to add faces to each octopus to give them more personality.
  6. Serve warm drizzled with Maggi sauce, and with lime wedges and fries on the side.