Smoked Sausage Banh Mi
Smoked Sausage Banh Mi
Transform the classic “sausage on a bun” into a celebration of international flavour. Like the Vietnamese original, our Banh Mi is loaded with pickled vegetables for incredible tang. Plus, we’ve added a spicy twist with an easy, homemade Sriracha mayo. Let this be the recipe that opens your mind to a world of delicious possibilities.
Servings
5
Preparation
20 Mins
Cook Time
10 Mins
Level
Ingredients
1 pkg Schneiders® Classic Recipe Smoked Sausages
1 Good quality baguette, cut into 5 “buns”
2 Green onions, thinly sliced
2 tbsp Coriander, thinly sliced
PICKLED VEGETABLES:
½ cup Carrot, finely sliced
½ cup Daikon radish, finely sliced
½ cup White wine vinegar
1/3 cup Water
¼ cup Sugar
¾ tsp Salt
QUICK PICKLED CUCUMBER:
½ English cucumber, thinly sliced on a mandoline
½ tsp Salt
½ tsp Sugar
SIRACHA MAYO:
¼ cup Mayo
1 tsp Siracha
½ tsp Honey
2 tsp Lime juice
1 tsp Fish sauce
Directions
Preheat grill to 350 ºF.
In a small bowl mix cucumber with salt and sugar and gently massage until evenly coated. Let sit for 15 minutes, then lightly squeeze out any excess moisture. Reserve.
Place carrots and daikon in a heat proof glass jar.
In a small pot bring the vinegar, water, salt and sugar to a boil and pour into the jar. Let vegetables cool before using, about 20 minutes.
In a small bowl combine mayo, siracha, honey, lime juice and fish sauce and whisk until combined.
Grill sausages according to package instructions.
Place sausages in baguette “buns” and top with pickled vegetables, coriander, scallion and siracha mayo.
