Less than 1 hour
Serves 3-4
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Ingredients
- 1 packet (about 500g) pork sausages
- Glug canola oil
- 2 cloves garlic, finely chopped
- 4cm knob ginger, grated
- ¼ cup (60ml) honey
- ¼ cup (60ml) soy sauce
- ½ tsp (3ml) fish sauce
- Juice (30ml) and grated peel of 1 lime
- 1 French loaf or baguette, cut into 4
- Melted butter, for toasting
For serving:
- Radishes, sliced
- Spring onion, sliced
- Cucumber ribbons
- Pickled veg
Method
- Remove pork sausage mince from its casing.
- Shape into golf-sized balls.
- Heat oil in a pan over medium heat.
- Fry meatballs for 8–10 minutes, or until golden.
- Add garlic and ginger and fry until fragrant.
- Add honey, soy sauce, fish sauce, and lime juice and peel.
- Simmer for 10–15 minutes, or until sauce thickens.
- Slice open French loaf or baguette portions, brush with melted butter and toast in a pan.
- Place 3–4 meatballs on each sandwich.
- Serve topped with radishes, spring onion, cucumber, red onion and pickled veg.