The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pork hot dogs with pickled green papaya

You'll need

4 thick pork sausages (500gm) 2 tsp olive oil 4 long soft white Vietnamese-style rolls To serve: aïoli (see note) 2 Lebanese cucumbers, cut into batons To serve: coriander, thinly sliced spring onion and thinly sliced red birdseye chillies To serve: sriracha chilli sauce (optional)   Pickled green papaya 180 ml (¾ cup) rice wine vinegar 120 gm caster sugar 1 small green papaya, cut into julienne on a mandolin


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.