Completos

 

These Chilean hotdogs called completos were introduced to me by my sister’s boyfriend, Gabriel, whose dad is from Chile. The South American flavours take a barbequed banger to a whole other level and keep the ketchup away from the table. When I was little our Columbian family friend taught my mum to make this zingy guacamole. Our family has always made it this same way since. Sausages piled with homemade mayonnaise, tomato and red onion salad and guacamole is a beautiful thing. I like mine with barbecued potatoes and salad on the side.

Serves 4

8 Good quality free range sausages

4 large crusty baps

A large portion of homemade mayo (recipe here)

2 avocados

1 clove of garlic

A big bunch of parsley

Salt and pepper

The juice of 1-2 limes

2 large tomatoes thinly sliced

1 red onion, finely sliced

To make the guacamole bash together the salt and garlic to form a paste, either in a pestle and mortar or in a bowl with pre-crushed garlic. Add the parsley, finely chopped and bash away at it until it all forms a wet green paste (it will be more appetizing when you’re finished I promise!). Mash in the avocado and squeeze in one of the limes. Check for seasoning and add lime, salt and pepper to taste.

Barbecued sausages give the best flavour, but oven cooked are a close second. Snuggle them into your baps and top with as much mayonnaise, tomato, red onion and guacamole you possibly can.