The Chilean gorda completa is a hot sandwich of thick gorda sausages, boiled and then browned, split lengthwise, and served in a toasted pan frica bun with tomato, salsa americana, sauerkraut, and mayonnaise. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 2 sandwiches.
The gorda has often been seen as the poor relative of Santiago’s fuentes de soda, the classic sandwich diners, but anyone who has tried one knows that could not be further from the truth.
How to Make a Chilean Gorda Completa?
The gorda is a sausage similar to a regular hot dog but thicker and shorter, and it is usually served split in pan frica or marraqueta. It is simmered in water seasoned with oregano and garlic, browned on a griddle, and topped completo style, which in Chile means loaded with tomato, sauerkraut, and mayonnaise.
Nutritional Information
Each gorda completa contains approximately 650 kcal, 55 g of carbohydrates, 40 g of fat, 20 g of protein, 5 g of fiber, 5 g of sugars, 60 mg of cholesterol, and 1,200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Gorda Completa Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 2 sandwiches
Ingredients
- 3 gorda sausages (thick sausages)
- 2 pan frica buns
- 1 cup of sauerkraut
- 1 large tomato
- 1/2 garlic clove
- Salsa americana (Chilean pickle relish)
- Mayonnaise
- Vegetable oil
- Chili paste (optional)
- Fresh oregano
- Fine salt
Instructions
- Fill a pot halfway with water and add salt, fresh oregano, and the garlic. Bring to a boil, add the gorda sausages, and cook over low heat for 8 to 10 minutes.
- Drain the sausages and brown them evenly on a griddle or in a frying pan with a splash of oil. Cut them in half lengthwise and keep them hot.
- Wash and peel the tomato, slice it, season with oil and salt to taste, and set aside. Split the buns and toast them on both sides until lightly golden.
- Place the halved sausages on the bottom of each bun and top them with the tomato, salsa americana, sauerkraut, chili paste if you like, and a spoonful of mayonnaise. Cover with the top half of the bun and serve immediately.
Additional Tips
Add melted cheese
For extra flavor, lay a slice of cheese over the sausages and let it melt before adding the toppings, as many fuentes de soda do.
Make it spicy
If you like heat, spread a little chili paste on the bun before assembling to give the sandwich a more intense flavor.
Brown, do not just boil
Boiling seasons the sausage, but browning it on the griddle afterwards gives it the crisp, caramelized surface that makes a good gorda.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Gorda sausage | Bratwurst or knackwurst | 1:1 | Closest texture |
| Pan frica | Hamburger bun | 1:1 | Softer |
| Salsa americana | Sweet pickle relish | 1:1 | Sweeter |
| Sauerkraut | Chopped avocado | 1:1 | Creamy, italiano style |
Frequently Asked Questions (FAQs)
1. How do I keep the sausages hot?
Keep the sausages and the toasted bread in an oven preheated to a low temperature, 80 to 100 C (175 to 210 F), and assemble the sandwiches right before serving.
2. What goes well with this sandwich?
Homemade French fries, Chilean potato salad, a Chilean tomato and onion salad, or a natural fruit juice are classic choices to balance its strong flavor.
3. Can I make a lighter version?
Yes. Use low fat sausages, light mayonnaise, and whole wheat bread, and add more vegetables such as tomato, cucumber, or avocado.
4. What is a gorda?
A gorda is a sausage similar to a regular hot dog but thicker and shorter, usually split lengthwise and served in pan frica or marraqueta.
What Does Completa Mean?
In Chilean sandwich language, completa or completo means fully loaded, with tomato, sauerkraut, and mayonnaise, the same toppings as the famous Chilean completo hot dog. Other versions include the italiana, with tomato, avocado, and mayonnaise.
The Gorda and Santiago’s Fuentes de Soda
The gorda completa is a classic of the fuentes de soda of downtown Santiago, old style sandwich diners where it is served alongside lomitos and churrascos. After the pandemic these places saw renewed interest, and the gorda is again ordered as a completa, an italiana, or with melted cheese.
Did You Know?
In Chile, sandwiches are usually named by their toppings rather than their filling, so the same gorda can be ordered completa, italiana, or with cheese, and each name tells the cook exactly what goes on top.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Potito Sandwich Recipe
- Chilean Tripe Sandwich Recipe
- Chilean Fricandela Burger Recipe
- Chilean Salsa Americana Recipe
