1 tbsp olive oil
1 red onion finely sliced
1 tbsp balsamic vinegar
1 tbsp brown sugar
6 rashers of streaky bacon
6 cherry tomatoes, quartered
1 baby gem lettuce
6 tbsp chilli con carne - hot
2 tbsp sour cream
1 tbsp hot sauce
1⁄2 ripe avocado, thinly sliced
Salt and pepper
Wasabi mayo with crispy seaweed
3 tbsp mayonnaise
1 tsp wasabi paste
3 savoy cabbage leaves
1⁄2 tsp table salt
1⁄2 tsp light brown sugar
Vegetable oil for frying
Cook the sausages in a pre-heated oven at 180C for 20-25 minutes or until hot through.
Whilst the sausages are cooking, heat a little oil in a frying pan. Add the sliced red onions, then the balsamic and sugar. Cook for 3-4 minutes, allowing the balsamic to reduce and the onions to become sticky.
Fry or grill the bacon until crispy and separate the lettuce leaves.
Take a couple of baby gem leaves (these will act as your bun), top each one with a sausage each, then some bacon and finally spoon over some of the sweet and sour onions and diced tomatoes.
For the next three, mix together the sour cream and hot sauce to taste. Season with salt and pepper.
Place the sausages in their buns. Top with warm chilli con carne, avocado and chilli sour cream .
Roll the cabbage leaves up into a sausage then shred finely. Leave to dry on kitchen paper for 30 minutes.
For the wasabi mayo and seaweed, heat 2 cm of vegetable oil in wok.
When the oil is hot fry the cabbage in the oil until lightly golden brown.
Mix together the sugar and salt.
Use a slotted spoon to drain the cabbage from the oil then place on some kitchen paper.
Sprinkle over the salt and sugar mix.
Mix together the mayo and wasabi.
Spread 3 buns with some of the wasabi mayo, add the sausages to the buns then sprinkle with some of the crispy seaweed and serve.