Discover the perfect combination of juicy baguette, refreshing tomato-avocado salsa, and hearty sausages – an umami experience!
Immerse yourself in the vibrant world of street food, where every baguette and every salsa tells a story. In many cities around the world, from the bustling markets of Mexico City to the street food stalls of Bangkok, street food stalls aren't just food vendors, they're culinary meeting places.
Imagine strolling past a colorful stall, tempted by the aroma of freshly grilled sausages. The first bite into a warm baguette filled with a tangy tomato and avocado salsa will bring you closer to the thrill of the streets of the world.
Preperation 45 minutes
Cooking 15 minutes
Servings 2
Ingredients
(optional)
Required tools
Frying pan
or Plancha
Steps
1
Preheat a frying pan to medium heat (gas mark 6/9). When the pan is hot, add all 4 sausages and fry them without oil.
The sausages should cook slowly over medium heat. This should happen in parallel with the preparation of the other steps.
Remember to turn the sausages regularly during the following steps.
Sausage (4 Pieces)
2
Wash the cherry tomatoes and cut them into quarters. Place them in a larger bowl.
Cherry tomatoes (7 Pieces)
3
Halve the avocado and scoop out the insides with a spoon. Cut the avocado halves into cubes. They should be about the same size as the quartered tomatoes.
Add the sliced avocados to the bowl.
Avocado (1 Pieces)
4
Wash the lemon and grate the zest into the bowl. It's important to only grate the yellow part, not the white part.
Then halve the lemon and squeeze the juice from both halves into the bowl.
Stir all ingredients well in the bowl.
Organic Lemon (1 Pieces)
5
If you want, you can also dice some cucumber and add it to the bowl.
Cucumber (0.25 Pieces)
6
Season the bowl with your choice of spices. I recommend an avocado seasoning mix. Alternatively, you can use pepper and salt.
7
Cover the bowl with cling film and place it in the refrigerator.
8
The sausages should now be cooked through. You can tell by checking whether all sides are brown. The sausages should also have released some fat into the pan. You should also be able to see liquid boiling just below the skin. The sausages should also be relatively firm when gently pressed.
When the sausages are cooked, place them on a plate.
Sausage (4 Pieces)
9
If the sausages haven't rendered enough fat, add clarified butter to the pan and melt it over medium-high heat. I set my stovetop to mark 7/9. If you don't have clarified butter, you can also use regular butter.
Clarified butter (2 Tablespoons)
10
Halve the baguette and cut it lengthwise into 2 halves.
Baguette (1 Pieces)
11
Once the clarified butter has melted, spread it evenly in the pan and add the two baguette halves. If your pan isn't big enough, you can also do it one after the other. I recommend adding half the clarified butter to each half.
Fry the baguette halves until golden brown and place them on a plate.
Baguette (1 Pieces)
12
Now everything is ready. You can take the salsa out of the fridge and spread it on the bread.
13
Halve the sausages along the long side. Don't cut all the way through; stop when you're about to. Then open the sausages. Briefly fry the sausages, open-side down, in a frying pan over high heat until they develop brown spots on the inside.
Sausage (4 Pieces)
14
Place the sausages on the baguette. Depending on the size of the baguette, place one or two sausages on each half.
15
Finally, add mayonnaise to the baguette and you're done!
