Shuco (Guatemalan hot dog)

Instructions

1. Finely shred the cabbage and red onion, put them in a bowl with the white vinegar and a pinch of salt, then massage for 2 minutes to soften the cabbage.
2. Dice the tomatoes and green chili, add them to the cabbage and let sit 10 minutes at room temperature.
3. Make the hot sauce: heat the oil in a small pan, sauté the garlic, bird's eye chili and half a blended tomato for 3 minutes, then stir in the vinegar, salt and let cool slightly.
4. Grill the sausages in a pan or on the barbecue for 8 to 10 minutes, turning, until well browned and slightly crisp on the outside.
5. Open the buns without cutting them all the way through and warm them in a hot oven for 1 minute.
6. Fill each bun with a sausage, cabbage salad, a drizzle of mayonnaise, ketchup, mustard and hot sauce, then serve immediately.