Pork

Sichuan sausage sangas

Name: Sichuan sausage sandwich recipe
Yield: 4
Ingredients: 450g pork mince; 50g guanciale or pancetta, finely chopped; 2 tsp grated ginger; 40.00 ml fish sauce; 20.00 ml light soy sauce; 20.00 ml Dijon mustard; 2 tsp caster sugar; 20.00 ml cornflour; Vegetable oil, for shallow frying; 3 tsp Sichuan or Korean chilli flakes; 2 tsp Sichuan peppercorns; 1 tsp ground white pepper; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 1/2 tsp ground turmeric; 4 slices white bread; Coriander leaves; Mint leaves; Kewpie mayonnaise; Lime wedges

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by Rosheen Kaul and Joanna Hu

AUTHORS

Dec 01, 2022

“I love a ‘sausage sizzle’. This recipe keeps the sizzle, the sausage and the white bread, but the similarities end there. Instead, a flavourful, juicy, Sichuan peppercorn-spiced pork sausage is studded with guanciale, smeared with Japanese mayonnaise and refreshed with lime juice.” - Rosheen Kaul

450g pork mince
50g guanciale or pancetta, finely chopped
2 tsp grated ginger
2 tbs fish sauce
1 tbs light soy sauce
1 tbs Dijon mustard
2 tsp caster sugar
1 tbs cornflour
Vegetable oil, for shallow frying

Spice mix

3 tsp Sichuan or Korean chilli flakes
2 tsp Sichuan peppercorns
1 tsp ground white pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp ground turmeric

To assemble

4 slices white bread
Coriander leaves
Mint leaves
Kewpie mayonnaise
Lime wedges

Method

1.

Place the pork mince in the freezer for 30 minutes before using. To make the spice mix, place all the ingredients in a small frypan and toast over low heat until very fragrant, taking care not to burn the chilli flakes. If they turn too dark, start again. Set aside to cool, then blitz into a fine powder using a food processor.
2.

Add the chilled pork mince, guanciale, ginger, fish sauce, light soy sauce, mustard, sugar, cornflour and 1 tsp iced water to the spice mix and pulse until combined. The mixture should bounce back when pressed. Refrigerate the sausage mixture for 2 hours.
3.

Using wet hands, roll the sausage mixture into four 2cm x 10cm logs and refrigerate for at least 1 hour to set. Heat a frypan over medium heat and add enough vegetable oil to evenly coat the base of the pan. Cook sausages until they are a deep golden-brown, rolling them around continuously for about 10 minutes.
4.

To assemble, wrap sausages in white bread with a generous handful of fresh herbs, a decent smear of Kewpie and a good squeeze of lime juice.