Ingredients:
- 150g sugar
- 150ml rice wine vinegar
- 150ml water
- ½ teaspoon sea salt
- 3 carrots, julienned or cut into fine matchsticks
- 1 tablespoon tamari or light soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- ½ teaspoon sugar
- 1 tablespoon olive oil
- 1 x packet Freedom Farms Pork Sausages
- 2 baguettes
- Mayonnaise
- Chicken liver pate (a plain variety works best here)
- 1 cucumber, thinly sliced
- 2 spring onions, thinly sliced on the diagonal
- 2 red chillies, finely sliced on the diagonal
- Coriander
Method:
Put the sugar, vinegar, water and salt into a saucepan and heat until the sugar has dissolved. Remove from the heat and set aside to cool.
Once warm add in the carrot, mix well then put the lid on the saucepan and put it in the fridge for an hour. Don’t leave too long as you want the carrots to retain a crunch.Put the tamari, fish sauce, lime juice, garlic and sugar into a little bowl and stir well to dissolve the sugar. Set aside.
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and brown the sausages on all sides. Cut the sausages in half lengthways then return to the pan and cook on the cut-side until browned. Remove from the heat.
Cut the baguettes almost in half through the top then spread one side with the pate and the other with mayo. Arrange some carrot on the bottom of the baguette followed by the sausage sliced. Arrange the cucumber and extra carrot around the sausages then tuck in some spring onion followed by the chilli and the coriander. Drizzle over the dressing then serve.
