coriander, mint, pate, mayonnaise, red chilli, maggi seasoning, to serve
Recipe by Tom
In a shallow pan, add 1L water, spices, ginger and garlic, bring up to a simmer then drop in the sausages. Turn the heat low, cover and poach for about 20 minutes, then turn off the heat and leave the sausages in the liquor while you make your pickles.
Pour 2 cups v.hot water to a large bowl. Add the sugar, salt and vinegar. Throw in your veg, mix briefly, cover and set aside for 30 minutes or so.
Heat a griddle pan until smoking. Grill your sausages until nicely charred and caramelised. Slice on an angle.
Fill your baguette. Scrape a little pate on your baguette, then mayonnaise. Top with sliced, grilled sausage, pickles, herbs, chilli and shake over some maggi.