Arepas with Cheese and Sausage

Arepas with cheese and sausage offer a hearty, comforting dish featuring warm corn cakes filled with melted cheese and savoury sausage. Crisp on the outside and tender inside, these arepas provide an enjoyable balance of textures and flavours suitable for breakfast, lunch, or a light dinner.

Why You’ll Love This Recipe

This recipe is simple, versatile, and highly satisfying. The arepas require only a few basic ingredients and come together quickly. Their neutral corn flavour pairs beautifully with melted cheese and savoury sausage, making them adaptable to a variety of fillings. They are perfect for both everyday meals and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

– Precooked white or yellow cornmeal (masarepa)
– Warm water
– Salt
– Oil or butter for cooking
– Sausage links or sliced sausage
– Shredded mozzarella, queso blanco, or preferred melting cheese

Directions

1. In a bowl, combine cornmeal and salt. Gradually add warm water, mixing until a soft dough forms.

2. Allow the dough to rest for 5 minutes to fully hydrate.

3. Divide the dough into equal portions and shape each into a disk about ½ inch thick.

4. Heat oil or butter in a skillet over medium heat.

5. Cook the arepas for 5–7 minutes per side until golden and crisp.

6. While the arepas cook, prepare the sausage by pan-frying until browned and fully heated through.

7. Once the arepas are done, transfer them to a wire rack briefly to prevent softening.

8. Slice each arepa open to create a pocket.

9. Fill with cheese and sausage, allowing the residual heat to melt the cheese.

10. Serve immediately while warm.

Servings and Timing

Servings: 4 arepas
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: Approximately 25 minutes

Variations

– Use shredded chicken or beef instead of sausage.
– Add avocado slices for a creamy contrast.
– Incorporate caramelised onions or peppers for extra flavour.
– Make a vegetarian version with beans, grilled vegetables, or plantains.
– Use a mixture of cheeses for a richer filling.

Storage/Reheating

Store cooked arepas and fillings separately. Arepas keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer until warm and crisp. Cooked sausage may be refrigerated for up to 3 days as well. Assemble just before serving to maintain texture.

FAQs

Can I use regular cornmeal instead of masarepa?

No, regular cornmeal will not produce the correct texture. Masarepa is essential for authentic arepas.

Why is my arepa dough cracking?

It may be too dry; add a small amount of water until smooth and pliable.

Can I bake the arepas instead of pan-frying?

Yes. After pan-searing both sides lightly, bake at 375°F (190°C) for 10–15 minutes.

Can the dough be prepared ahead of time?

Yes, but cover it well to prevent drying. A light coating of oil helps maintain moisture.

Which cheese melts best for arepas?

Mozzarella, queso blanco, or any mild melting cheese works well.

Can I grill arepas?

Yes. Grilling adds a pleasant smoky flavour and attractive sear marks.

How thick should arepas be?

About ½ inch thick to allow for a crisp exterior and soft interior.

Are arepas naturally gluten-free?

Yes, masarepa is made from corn and contains no gluten.

Should I use white or yellow cornmeal?

Either works; white offers a milder flavour, while yellow has a slightly sweeter taste.

Can I freeze arepas?

Yes. Freeze after shaping but before cooking. Cook from frozen, adding a few extra minutes.

Conclusion

Arepas with cheese and sausage are a satisfying and versatile dish that highlights the appeal of traditional corn cakes paired with rich, savoury fillings. Whether enjoyed for breakfast or as a quick meal, their simplicity and adaptability make them a valuable addition to your culinary collection.

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