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

  • 20min
  • 20 mins
Chinese Honey Sausage Bahn Mi Rolls


  • 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


  1. 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.
  2. 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
  3. 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
  4. Serve with extra sliced chilis and a side of sriracha