Sausage and pâté Banh Mi

Ingredients:

1 tbs vegetable oil

1 pack Aussie Pork & Parsley Breakfast Sausage

1 (350g) 60cm-long crispy baguette

50g salted butter, at room temperature

1/3 cup (100g) mayonnaise

1 Liverwurst Pâté

1/2 iceberg lettuce, shredded and chilled until crisp

2 Lebanese cucumbers, peeled into long, thin strips using a vegetable peeler

Beetroot pickle (see method)***

Crispy pork crackling

4 long green shallots, cut into 12cm lengths, then sliced into thin strips

1 large bunch coriander, sprigs picked and chilled until crisp

2-3 small red chillies, sliced

Salted hot chips and lime wedges, to serve'

Beetroot Pickle:

1/3 cup (75g) caster sugar

1/2 cup (125ml) rice wine vinegar

3 small red chillies, thinly sliced

3 tsp Sea salt flakes

1 bunch baby beetroot, thinly sliced into rounds

2 small red onions, thinly sliced into rounds

Method:

For the beetroot pickle, place sugar, vinegar, sea salt flakes and 1 cup (250ml) water in a medium bowl and stir to start dissolving the sugar and salt. Add chilli, beetroot and onion, toss to combine and leave to sit for 10 minutes, tossing occasionally, or until vegetables soften and juices release. Set aside.

Meanwhile, heat the oil in a large cast-iron frypan over medium-high heat and cook the sausages, turning occasionally until sausages are golden on all sides. Transfer to a heatproof board and slice each sausage in half lengthways. Return sausage to pan, cut-side facing down, and cook until really crisp and golden.

While the sausages cook, split the baguette down the middle, making sure not to cut all the way through. Spread one cut side with the butter and the other cut side with the Liverwurst Pâté, then spread mayonnaise over the top of both sides.

Open baguette up more and pack it with chilled lettuce, then cucumber strips. Top with the warm sausages, scatter over some beetroot pickle, then the crispy pork skin, shallot and coriander. Transfer the baguette to a large board and place it straight on the table, ready to be sliced.

Serve with sliced red chilli, hot chips, lime wedges, remaining beetroot pickle and any extra cucumber, crispy pork, shallot and coriander that didn’t fit inside the baguette alongside.