Chilean Completo
A hearty Chilean street hot dog "completo" with creamy avocado mash, juicy tomatoes, sauerkraut and mayonnaise, all tucked into a warm bun.
Ingredients
- hot dog buns4 pcs
- sausages4 pcs
- avocado2 pcs
- tomato2 pcs
- mayonnaise120 g
- sauerkraut150 g
- salt1 to taste
- water1500 ml
Instructions
Pour 1.5 L of water into a pot and bring to a boil. Drop in the sausages and simmer over low heat for 5-7 minutes until cooked through, then keep them in the hot water until ready to serve.
Dice the tomatoes finely (brunoise), season lightly with salt and set aside.
Cut the avocado in half, remove the pit, scoop the flesh into a bowl and mash with a fork until creamy. Season with salt to taste.
Drain the sauerkraut in a colander and squeeze out the excess brine gently.
Slit the hot dog buns lengthwise along the top without cutting all the way through, then toast in a dry skillet or toaster for 1-2 minutes until lightly crisp, being careful not to burn them.
Place a hot sausage into each warm bun along the slit.
Top with the tomatoes, then the sauerkraut, and finish with a layer of mashed avocado.
Top off the completo with mayonnaise (about 1 tbsp per serving) and serve right away while the sausage and bun are still warm.
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