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Sausage banh mi baguette

Name: Sausage banh mi recipe
Yield: 4
Ingredients: 20.00 ml grapeseed or vegetable oil; 500g pork sausages; 350g baguette; 50g salted butter, at room temperature; 100g mayonnaise; 1/2 iceberg lettuce, shredded and chilled until crisp; 2 Lebanese cucumbers, peeled into long, thin strips using a vegetable peeler; Beetroot pickle (see method); 140g packet crispy pork crackling; 4 long green shallots, cut into 12cm lengths, then sliced into thin strips; 1 large bunch coriander, sprigs picked and chilled until crisp; 2-3 small red chillies, sliced; Salted hot chips and lime wedges, to serve; 75g caster sugar; 125ml rice wine vinegar; 3 small red chillies, thinly sliced; 1 bunch baby beetroot, thinly sliced into rounds; 2 small red onions, thinly sliced into rounds

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 22, 2023

Colin Fassnidge does a bit of DIY on a classic Vietnamese street food to add a cheeky Aussie spin. Serve up this flavour-packed meal idea for friends, or as a fun family meal to share. "A great banh mi is loaded with lots of fillings. This Aussie-inspired version uses a really good crispy pork sausage. Overfill a long crusty baguette, serve it up whole and let everyone cut off a substantial ‘slice’ and add extra toppings as they like." – Colin Fassnidge

1 tbs grapeseed or vegetable oil
500g pork sausages
1 (350g) 60cm-long crispy baguette (see note)
50g salted butter, at room temperature
1/3 cup (100g) Kewpie mayonnaise
1/2 iceberg lettuce, shredded and chilled until crisp
2 Lebanese cucumbers, peeled into long, thin strips using a vegetable peeler
Beetroot pickle (see method)
140g packet crispy pork crackling
4 long green shallots, cut into 12cm lengths, then sliced into thin strips
1 large bunch coriander, sprigs picked and chilled until crisp
2-3 small red chillies, sliced
Salted hot chips and lime wedges, to serve

Beetroot pickle

1/3 cup (75g) caster sugar
1/2 cup (125ml) rice wine vinegar
3 small red chillies, thinly sliced
1 bunch baby beetroot, thinly sliced into rounds
2 small red onions, thinly sliced into rounds

Method

1.

For the beetroot pickle, place sugar, vinegar, 3 tsp sea salt flakes and 1 cup (250ml) water in a medium bowl and stir to start dissolving the sugar and salt. Add chilli, beetroot and onion, toss to combine and leave to sit for 10 minutes, tossing occasionally, or until vegetables soften and juices release. Set aside.
2.

Meanwhile, heat the oil in a large cast-iron frypan over medium-high heat and cook the sausages, turning occasionally, for 6-8 minutes or until almost cooked and sausages are golden on all sides. Transfer to a heatproof board and slice each sausage in half lengthways. Return sausage to pan, cut-side facing down, and cook for 3-5 minutes until really crisp and golden.
3.

While the sausages cook, split the baguette down the middle, making sure not to cut all the way through. Spread one cut side with the butter and the other cut side with the pâté, then spread mayonnaise over the top of both sides.
4.

Open baguette up more and pack it with chilled lettuce, then cucumber strips. Top with the warm sausages, scatter over some beetroot pickle, then the crispy pork skin, shallot and coriander. Transfer the baguette to a large board and place it straight on the table, ready to be sliced.
5.

Serve with sliced red chilli, hot chips, lime wedges, remaining beetroot pickle and any extra cucumber, crispy pork, shallot and coriander that didn’t fit inside the baguette alongside.

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Recipe Notes

You’ll find the best crunchy and airy long baguettes or individual rolls for making banh mi at your local Vietnamese bakery.

“Be sure to buy sausages from your butcher. They will always be better then a supermarket sausage. Ask for sausages made with natural casings (intestines) and not collagen. The best pork sausages are made from pork shoulder or neck. These cuts have the perfect meat-to-fat ratio of 70:30.”