4 tbsp sweet chilli sauce
2 tsp fish sauce
Juice of ½ a lime
6 good-quality pork sausages
6 petit pain baguettes, split
¼ head of iceberg lettuce, shredded
1 carrot, grated
1 cucumber, halved, deseeded and thinly sliced
Small bunch of fresh coriander, roughly chopped
- In a bowl, combine the sweet chilli sauce, fish sauce and lime juice.
- Turn the grill on to a high heat and add the sausages.
- Cook, turning, for 12-15 minutes or until browned all over and cooked throughout. Transfer to a board and cut into sliced on the diagonal. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 10 minutes.
- Divide the lettuce between the baguettes. Top with the sausage mixture, grated carrot and cucumber. Drizzle with the remaining sauce and scatter with coriander to serve.
Per serving: 228kcals, 4.3g fat (1.2g saturated), 37.8g carbs, 2.6g sugars, 9.2g protein, 1.8g fibre, 0.592g sodium