Vietnamese Mini Pork Sausages & Quke Salad

• Meanwhile, thinly slice red radish. Slice Qukes
into long wedges. Slice lemon into wedges.
• In a medium bowl, combine pork mince, the 
egg, fine breadcrumbs, Asian BBQ seasoning
and a pinch of pepper.
• Using damp hands, roll pork mixture into 
mini sausages about 6cm long and 3cm thick 
(3 per person). 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook pork sausages, gently turning, until 
browned and cooked through, 10-12 minutes
(cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey, 
turning sausages to coat. 

• While pork sausages are cooking, crush long 
chilli (if using) and garlic with a pestle and 
mortar, until it resembles a fine paste.
• Add fish sauce & rice vinegar mix, the white
sugar, hot water (2 tbs for 2 people / 1/4 cup for 
4 people) and a generous squeeze of lemon 
juice. Stir until well combined.

TIP: Some like it hot, but if you don’t, just hold back 
on the chilli.
TIP: If you don’t have a pestle and mortar, you can 
combine ingredients in a food processor. 

• In a second medium bowl, combine radish, 
Qukes, mixed salad leaves and sesame 
dressing. Season with salt and pepper to taste.