We love good Sausage Banh-Mi and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Thai Style Spice Blend(ContainsSesame)
Pork Sausage Meat(ContainsCereals containing gluten, Sulphites)
Brioche Hot Dog Bun(ContainsEgg, Cereals containing gluten, Milk, Soya)
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the seeds (discard the seeds). Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you can't peel anymore (and have the rest of the carrot as a pre-dinner snack!).
Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Put the vinegar, sugar, water and salt (see ingredients for all amounts) in a small saucepan over medium heat. Stir and cook until the sugar and salt have dissolved, 1-2 mins. Put the cucumber and carrot ribbons in a bowl. Pour over the pickling liquid and toss to coat. Set aside.
Zest the lime, cut into wedges. Put the mayo in a bowl, squeeze in half the lime juice. Set aside. Finely chop the coriander (stalks and all). Pop the Thai spice in a bowl (see ingredients for amount - but beware, it's quite spicy!) and add the lime zest, sausage meat and half the coriander. Mix together with your hands until combined. Wet your hands and shape into 5 balls per person. IMPORTANT: Wash your hands after handling raw meat.
Heat a drizzle of oil in a frying pan on medium-high heat, once hot, add the meatballs and fry until golden on the outside and cooked through, 10-12 mins. Turn every 2 mins and turn the heat down if necessary. IMPORTANT: The meat is cooked when no longer pink in the middle. While the meatballs cook, halve the brioche hotdog buns lengthways down the middle (but not the whole way through). Pop them into the oven for the last 2 mins of wedge cooking time to warm through.
Add the remaining coriander to the carrot and cucumber and mix together. Spread a spoonful of mayo on the bottom of each bun and top with the meatballs. Finish with a little of the pickle (but leave the liquid in the bowl). Serve the sausage banh-mi on plates with the remaining pickle alongside, the wedges and the remaining mayo to dip your chips in. Finish with lime wedges and enjoy!