Colombian Hot Dog From La Rola Recipe

Prepare and cook sausages

Pat sausages dry with paper towel. Heat 2 tbs vegetable oil in a skillet over medium-high heat. Add sausages and brown, turning occasionally, 6–8 minutes until heated through and caramelized on all sides. Alternatively grill over medium heat 6–8 minutes, turning.

Toast buns

Split buns without cutting through. In the same skillet or on a griddle, place cut-side down and toast 1–2 minutes until lightly golden. Remove and keep warm.

Cut and rinse potato

Peel the russet potato (if desired). Using a mandoline or sharp knife, cut the potato into very thin matchsticks (julienne). Immediately place matchsticks in a bowl of cold water and swish to remove starch. Let sit 5 minutes, then drain and repeat rinse until water runs clear (about 2 rinses).

Dry and fry

Dry the potato sticks thoroughly using a clean kitchen towel or paper towels. In a deep skillet or small pot, heat 500 ml vegetable oil to 180°C (350°F) — or medium-high so a small piece sizzles immediately. Fry potatoes in batches so they have room, 2–3 minutes per batch, until light golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with 1 tsp salt. Keep warm and crisp.

Prepare sauce mix

In a medium bowl combine 1 cup mayonnaise, 1 cup ketchup, 2 tbs yellow mustard, and 1 tsp sugar. Stir until smooth and taste; adjust salt and sugar to balance acidity. If you prefer sweeter Colombian-style sauce, fold in 3 tbs sweet pineapple sauce or preserves. Keep refrigerated until assembly.

Prepare avocado spread

If using fresh guasacaca or avocado spread: mash ripe avocado(s) and mix with a pinch of salt, juice of half a lime, and 1–2 tbs chopped cilantro until smooth. Alternatively use prepared guasacaca. Refrigerate briefly if needed.

Dice and season vegetables

Finely dice the tomato, white onion, and (if using) green pepper. Place in a small bowl, add chopped cilantro, juice of the remaining half lime, 0.5 tsp salt and 0.25 tsp black pepper. Toss and taste; set aside. Drain pickled jalapeños or banana peppers.

Assemble each hot dog immediately before serving: open a toasted bun and spread about 2 tbs of the ketchup-mayo-mustard sauce on the bottom and 1–2 tbs of avocado spread on the top inside of the bun.

Place a hot sausage into each bun. Spoon a generous tablespoon of the diced tomato-onion-cilantro mixture over the sausage. Add a small handful (about 1/2 cup) of crispy potato strips on top for crunch.

Finish with a drizzle of additional ketchup-mayonnaise mix or a little pineapple sauce if using, and top with 1–2 tsp pickled jalapeños or banana peppers for zing. Garnish with extra chopped cilantro and a squeeze of lime.

Serve immediately while sausages are hot and potato strips remain crisp.