4thick pork sausages (500gm)2 tspolive oil4long soft white Vietnamese-style rollsTo serve:aïoli (see note)2Lebanese cucumbers, cut into batonsTo serve:coriander, thinly sliced spring onion and thinly sliced red birdseye chilliesTo serve:sriracha chilli sauce (optional)Pickled green papaya180 ml (¾ cup)rice wine vinegar120 gmcaster sugar1small green papaya, cut into julienne on a mandolin
For pickled green papaya, stir vinegar, sugar, 120ml water and 1 tsp salt in a saucepan over medium heat until sugar dissolves, bring to the simmer. Transfer to a bowl, cool, add papaya, set aside until just pickled (5-10 minutes). Drain.
Meanwhile, heat a char-grill pan over high heat. Brush sausages with oil, prick with a sharp knife and char-grill, turning occasionally, until browned and cooked through (5-7 minutes). Set aside and keep warm.
Cut rolls in half but not all the way through. Spread with aïoli, add sausage, top with pickled papaya, cucumber, spring onion, chilli and coriander. Serve hot with Sriracha chilli sauce.
Note You can make aïoli by adding a little crushed garlic to a good-quality mayonnaise. Alternatively, use a ready-made version, available from select delicatessens.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.