Chinese Honey Sausage Bahn Mi Rolls
This is the sausage sanga and hotdog reimagined by crossing them with a classic Vietnamese Bahn Mi style roll! Full of fresh flavours and our delicious Chinese Honey Sausages
20 mins
20 mins

Ingredients
- 6 Hellers Chinese Honey sausages
- 6 crusty bread rolls, opened horizontally for fillings
- 6 heaped tbsp mayonnaise
- 2 Lebanese cucumbers or 1 large telegraph cucumber, sliced into ribbons with a vegetable peeler
- 2 spring onions (white and green parts), finely sliced
- 2 large red chilis, finely sliced
- 1 small bunch fresh coriander, torn into long sprigs
- Vietnamese seasoning
- Sriracha hot sauce, to dress (optional)
- Lightly pickled carrots:
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 cup rice wine vinegar (or apple cider vinegar)
- 1 cup water
- ¼ cup caster sugar
- 1 tsp salt
Method
- First, lightly pickle your carrots. Place the vinegar, water, sugar and salt into a saucepan and warm until hot, but not boiling, and the sugar has dissolved. Remove from the heat, allow to cool a little and place the carrot ribbons into the pan to submerge. Allow to sit for at least 20 minutes. You can keep this in the fridge in a container to use for other dishes too.
- In a large flat frypan or on the bbq, warm the 6 sausages over medium heat for about ten minutes or until heated through and slightly caramelised on the outside
- To assemble your rolls spread the mayonnaise into each roll, add a sausage, coriander, cucumber, some of the pickled carrot and a scattering of spring onions and chili. Sprinkle with Vietnamese seasoning
- Serve with extra sliced chilis and a side of sriracha
Chinese Honey Sausages
Sweet, smoky, and full of flavour these Chinese Honey sausages are BBQ favourites the whole family will love. A delicious twist on classic sausages NZ families can’t get enough of!
1kg Pack of sausages