Banh Mi Sausage
For the sausage:
1# Ground Pork
4 oz Duck livers, trimmed and minced
1 tsp minced fresh ginger
1 tsp chopped fresh garlic
1Tbl fish sauce
1 Tbl vietnamese chili paste
Mix all well. Let sit two hours or overnight
Do not ass alt and pepper. The fish sauce and chili paste cover that!
2 oz, grated carrot
2 oz grated daikon radish
4 oz seasoned rice vinegar ( seasoned refers to a sweetened rice vinegar, it will state so on the label)
Warm the rice vinegar and pour over vegetables. Let sit two hours or overnight. Drain .
Reserve the vinegar and mix with 2 oz sesame oil and 2 oz olive oil
Mix the vegetables with the pork mixture. Form into 8 thin patties. For advanced cooks, wrap each patty with a bit of caul fat.
Heat a griddle or sauté pan to medium heat and drizzle a small amount of oil within. Cook the patties over low heat until just done.
Serve on a bed of cilantro, mint leaves, sliced raw jalapeno peppers, and bean sprouts that have been dressed with vinegar and oil mixture. Top each patty with a sunny side up egg.
Sprinkle with toasted brown sesame seeds. Drink beer.