Shred the cabbage into strips using a Chef’s knife or a food processor.
Pour the shredded cabbage in a saucepan and add water until it barely covers everything. Then, add the vinegar, sugar, and salt to taste.
Bring to a boil, lower to medium heat, and let it simmer for about 10-15 minutes. The cabbage should be a little soft but not soggy.
Drain the water, pour into a bowl, and set aside.
Using a spoon, scoop out the pulp from the avocados and place it in a bowl. Mash it with a fork until it becomes puree.
Add the onion, lime juice, and oregano. Then season with salt and pepper to taste. Cover and set aside.
Cut your sausages and chorizo lengthwise. Grill the sausages and chorizo until cooked. Cover and set aside.
Heat the buns on the grill or the oven until golden brown.
Slather a big spoon full of guacamole on the bread, add sausage or chorizo, the sauerkraut, and pile high with your favorite ingredients.
Top it off with a good amount of mayo, mustard, and ketchup.
Accompany with a stack of paper napkins!