This has been a rather interesting blog post for me. Mostly I try to get some inspiration before I start cooking. This time I made something up and read about the Completo Italiano afterwards. The Completo Italiano is a Chilean style hot dog. The hot dog is topped with avocado, tomato and mayo representing the Italian flag. Hence the name “Completo italiano”.
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Completo Italiano – BBQ Bastard style
Last week I wanted to eat some sausages but was looking for a quick, delicious and refreshing side dish since it was pretty hot over here in Belgium. I want to share some hot dog recipes with you yet I don’t seem to get there making and sharing them. Since I have a thing with bread (not the biggest fan of them for complete meals) I decided to use sweet potatoes instead. This way I actually have the feeling I’ve eaten a full meal. I think it’s a belgian thing… Anyway with the buns replaced into sweet potato this hot dog looks more like the irish flag than the italian one. Why is it called “Completo Italiano” then?
Well there’s a simple reason. Those who read my last post about making chorizo sausages (thanks for your support), might have read about the Italian sausages I make from scratch. This “Completo Italiano” is made with Italian style sausages so I think it’s still rightful to call them that way! Feel free to disagree in comments below. so there’s not only the sausage recipe over here but also a delicious way to use them. The italian sausages consist of a mixture of beef and pork meat and are spiced with some delicious refreshing italian style spices. Think of thyme, rosemary, sage.. The instructions for making the sausage are in this recipe.
Smoked Sweet potatoes
Smoking sweet potatoes is pretty easy! You just stab some holes in them and put them on the BBQ for 2-3 hours at low temperature (225°F/110°C). It’s really a set and forget recipe. If you want the potato skin to be crispy you can rub some olive oil and salt on it. As you can see I forgot to do this… Yep that’s me… but they were good after all. I’ve smoked them with a chunk of apple wood to prevent the batata from being oversmoked. After 2 hours check for doneness by poking the batata with a fork. If you can pierce the batata easily you know it’s done. Remove it from the BBQ but be careful!! They get pretty hot!
Here it is: the BBQ bastard version of the chilean hot dog "Completo Italiano". Delicious italian sausage in a smoked batata bun served with homemade pickles and guacamole. Make your own Italian sausage from scratch by using this recipe!
- 3 small Avocado
- 5 cherry tomatoes
- 1 hot pepper
- 1/2 lemon for the juice
- 1 spring onion
- salt and pepper at taste
- 1 red onion
- 1/2 tsp sugar
- 1/2 tsp salt
- 3/4 cup cider vinegar
- 2 leaves sage
- 4 large sweet potatoes (aka. batata)
- 4 tbsp olive oil
- salt at taste
- 1 chunk apple wood
- 4 Italian sausages Recipe in intro
The day before you want to use the pickled onions you need to make them. You can even make them a long time in advance. They get better the longer they last.
Start by adding all ingredients except for the red onions to a cooking pan. Heat the mixture until it starts to cook so the flavors will start to mix.
Slice the red onions and put them in a Weck Jar. Pour the juice over it. Close the lid and put in the fridge to the next day (minimum).
Poke some holes in the sweet potato (batata) with a fork. This way the steam will be able to escape when the potato is getting hot.
Rub the sweet potatoes with olive oil and sprinkle them with salt.
Throw a chunk of apple wood into the fire and wait until the smoke turns blue (our the wood you prefer)
Once the smoke is turning blue you can put the sweet potato in the BBQ and cook it for 2-3 hours. Once you can easily pierce them with a fork they're done.
While grilling the italian sausage, you can make your guacamole: crush the avocados coarsely, I prefer some chunks in my guacamole. Add juice of a half lime, thinly chopped cherry tomatoes, hot pepper and onion. Add salt and pepper to taste.
Cut a slice out of the smoked sweet potato and spread some fresh made guacamole in between.
Put the sausage on of the combination and put back in the BBQ for about 10 minutes. You need the sausage at an internal temperature from 66°C/150°F. Your Chilean Hot Dog: the Completo Italiano is ready now!
Make sure your internal temperature doesn't go higher or the sausage will dry out.
My intent with this blog is sharing you some recipes as a source of inspiration you could access for free. Bringing this content however isn’t free. Therefore I make use of affiliate links to cope with the costs. These links bring me a small referral commision for the products you could buy after clicking the links. This support helps me running this blog. I guarantee no false statements will be made on this blog and only products I believe in will be linked. Hoping you understand this decision. Thank you! :). In this post: - There's an affiliate link on the book "Weck Jar", "Meat grinder", "platesetter" "Kettle BBQ" and "Apple wood chunks"