Chilean completo

Instructions

1. Wash the tomatoes, deseed them and cut them into small dice. Season with salt and a drizzle of lime juice.
2. Mash the avocado flesh with a fork with the juice of half a lime and a pinch of salt, to get a rough purée.
3. Heat the sausages in a pan of simmering water for 5 minutes, or brown them in a dry pan, rolling them so they colour evenly.
4. Open the buns without cutting them all the way through. Warm them briefly in the oven for 2 minutes at 180 °C so they're soft.
5. Place a sausage in each bun, then top with the tomatoes, avocado purée and mayonnaise. Add sliced onions if you want the "italiano" version, and a pinch of sweet pepper.
6. Serve straight away, hot, with a napkin to hand: a completo is eaten with the hands.