The classic Chilean completo combines a hot sausage, fresh tomato, sauerkraut, sweet pickle relish and mayonnaise in a warm, soft bun. Generous, tangy, creamy and straightforward, it captures the wonderfully messy balance of a Chilean soda-fountain staple.
Dice the tomato into small cubes. Drain excess liquid from the sauerkraut and sweet pickle relish so they do not soak the bun later. Keep each topping separate and ready for assembly.
Bring the water to a gentle boil in a medium pot and cook the sausages for 4 minutes, until thoroughly hot without splitting. Meanwhile, open the hot dog buns without cutting all the way through and warm them in a nonstick skillet for 1 minute per side, until warm and flexible.
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