Asian Smoked Sausage Sandwich

Servings : 4 Preparation : 20 min Cooking : 15 min

Perfect with

William Mild

Ingredients

For Kimchi-style Sauerkraut :

454 g (1 lb) sauerkraut with wine
1 bunch fresh cilantro, chopped
2 medium carrots, grated
3 green onions, thinly sliced
½ daikon radish, sliced into strips
2 cloves garlic, minced
1 tablespoon minced ginger
Chili flakes, to taste
Fish sauce, to taste
Thai chili sauce, to taste

For Soy-Sesame Mayonnaise:

250 ml (1 cup) mayonnaise
80 ml (⅓ cup) soy sauce or gluten-free tamari
A few dashes of toasted sesame oil, to taste
Juice of half a lime
Sesame seeds (optional)

For the Sandwiches:

4 baguette-style or sub rolls, your choice
4 William Mild smoked sausages

Preparation

Preheat the BBQ to 205 °C (400 °F).
In a bowl, combine all the ingredients for the sauerkraut and let it sit for a few minutes to allow the flavours to meld. Set aside.
In another bowl, mix all the ingredients for the mayonnaise until smooth. Refrigerate until ready to use.
Brush the rolls with melted butter on all sides.
Grill the smoked sausages on the BBQ for about 5 to 7 minutes on each side, until golden and crispy. Keep warm.
Flash the buttered rolls on the grill on each side for a few minutes to toast.

Assembly

Spread the soy-sesame mayonnaise on the roll, add the smoked sausage, and top the sandwich with the kimchi-style sauerkraut. All that’s left to do is enjoy!

Asian Smoked Sausage Sandwich

Ingredients

Preparation

Assembly

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