Sichuan Sausage Sangas

Name: Sichuan Sausage Sangas
Yield: Serves 4
Cuisine: Australian
Ingredients: ½ teaspoon coriander seeds; 2 tablespoons fish sauce; 2 teaspoons Sichuan peppercorns; 1 tablespoon Dijon mustard; 2 teaspoons grated ginger; Kewpie mayonnaise; Mint leaves; ½ teaspoon cumin seeds; 1 tablespoon cornflour (cornstarch); ½ teaspoon ground turmeric; 50 g (1¾ oz) guanciale or pancetta, finely chopped; 450 g (1 lb) pork mince (ground pork); Lime wedges; 3 teaspoons Sichuan or Korean chilli flakes; 4 slices white bread; Vegetable oil, for shallow frying; 1 teaspoon ground white pepper; 1 teaspoon iced water; 1 tablespoon light soy sauce; Coriander (cilantro) leaves; 2 teaspoons caster (superfine) sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

I love a ‘sausage sizzle’, as we call them in Australia, where you can grab a barbecued, slightly singed snag (sausage) wrapped in soft white bread, in exchange for a gold coin. This recipe keeps the sizzle, the sausage and the white bread, but the similarities end there. Instead, a flavourful, juicy, Sichuan peppercorn-spiced pork sausage is studded with guanciale, smeared with Japanese mayonnaise and refreshed with lime juice. Definitely not your average sausage sanga.