Sichuan Sausage Sangas

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Chinese-ish: Home cooking, not quite authentic, 100% delicious

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.