BANH MI STYLE HOT DOGS
RECIPE DEVELOPED FOR WOOLWORTHS
Quick Pickle
1 cup rice wine vinegar
1 cup water
3/4 cup sugar
1 carrot, peeled using julienne peeler
1/4 large white radish*, peeled using julienne peeler
1 packet Woolworths Classic Cumberland Pork Sausages 500g
1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open
3 tbs Woolworths Sriracha mayo
1 cucumber, cut in eighths
1 large red chili, sliced
2 spring onions, sliced
1/2 cup coriander, leaves only
Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.
Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.
Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.
Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.
*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.