JAPANESE-STYLE PORK SAUSAGES 5 oz (140 g) ginger root, peeled 1 tsp (5 ml) table salt 1 red beet, thinly sliced (optional for colour) ¼ cup (60 ml) unseasoned rice vinegar ¼ cup (60 ml) granulated sugar ¼ cup (60 ml) water ½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste 1 tsp (5 ml) freshly squeezed lemon juice 4 pork sausages of choice 4 sesame-seed sausage buns ⅓ cup (80 ml) bonito flakes 1 sheet nori, cut into chiffonade 2 green onions, trimmed and thinly sliced
1 Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes. 2 With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired. 3 In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used 5 While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside. 6 Grill sausages according to package directions, until cooked through. Transfer to a plate. 7 Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute. 8 When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately. Serves 4 PAIRS WITH ASAHI SUPER DRY right away or refrigerated for up to 1 month. 4 Preheat barbecue grill to medium-high.
2 Preheat barbecue grill to medium-high. 3 While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages. 4 Grill sausages according to package directions, until cooked through. Transfer to a plate. 5 Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute. 6 When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired. Serves 4 PAIRS WITH BRIDGE BREWING BOURBON BLOOD ORANGE WHEAT BC $13.99 593608 4 x 473 ml PARALLEL 49 TRICYCLE GRAPEFRUIT RADLER BC $13.79 526897 6 x 355 ml
Japan $16.29 439950 6 x 330 ml DAGERAAD BURNABARIAN BC $13.99 145926 4 x 473 ml
148
Powered by FlippingBook