Banh Mi Style Hot Dogs

Ingredients

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Method

1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of.
2. In a small saucepan add the vinegar, 1 cup water and sugar. Bring to the boil and stir to dissolve the sugar.
3. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.
4. Cook the pork sausages in a pan or outside on the barbecue, once cooked, allow to cool slightly and slice in half.
5. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chilli, coriander and spring onions.