A classic Vietnamese Banh Mi includes both pork and pâté; here we let our aromatic sausage do the heavy lifting. If you like spicy, feel free to add a few fresh or pickled jalapenos.
Serves 4 / Takes about 1 hour (includes making pickles)
For the pickled vegetables:
8 ounces daikon, peeled and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
½ cup water
¼ cup rice vinegar
2 tablespoons sugar
1½ teaspoons kosher salt
For the banh mi:
1 (12-ounce) package The New Food Collective™ Ginger-Scallion Sausages
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 long baguette, cut into 4 pieces
2 mini cucumbers, sliced
To make the pickled vegetables, toss the daikon and carrots together in a bowl. Stir together the water, vinegar, sugar and salt until dissolved. Pour over the vegetables and let sit for 30 minutes. (Pickles can be transferred to a jar and refrigerated for up to 2 weeks.)
To make the banh mi, cook the sausages in a skillet over moderately high heat until browned all over and cooked through, 10 to 12 minutes. Remove from the heat.
Meanwhile, stir together the mayonnaise and Sriracha in a small bowl. Slice the baguette open and spread the Sriracha mayonnaise over the inside.
Cut the sausages in half lengthwise and arrange in the rolls. Top with cucumber slices, the pickled vegetables and a few sprigs of fresh cilantro.