Bacon Brat Banh Mi

The Wise Ox Bacon Bratwurst meets Southeast Asian street food. The sausage's caraway and warm spices are a surprisingly perfect foil for pickled daikon, fresh herbs, and a smear of chili mayo.

INGREDIENTS

• 4 Bacon Bratwurst sausage links

• 4 pieces baguettes (get them from Paris Bakery on El Cajon Blvd.), split

• 1 cup daikon radish, julienned

• 1 cup carrots, julienned

• ½ cup rice wine vinegar

• 1 tablespoon sugar

• 1 teaspoon kosher salt

• ½ cup mayonnaise

• 1 tablespoon sambal oelek (or sriracha)

• 1 lime, juiced

• 1 cup fresh cilantro sprigs

• 1 piece fresh jalapeño, thinly sliced

• ½ a cucumber, thinly sliced on a bias

• 1 tablespoon neutral oil (canola or grapeseed)

INSTRUCTIONS

1. Quick-pickle the veg: Combine 1 cup daikon radish, julienned and 1 cup carrots, julienned in a bowl. Add 1/2 cup rice wine vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt, toss well, and let sit while you prep everything else. The longer they sit, the better.

2. Make chili mayo: Stir together 1/2 cup mayonnaise, 1 tablespoons sambal oelek (or sriracha), and the juice from 1 lime, juiced in a small bowl. Taste and adjust heat. Set aside.

3. Grill or sear the brats: Heat 1 tablespoon neutral oil (canola or grapeseed) in a cast-iron or grill pan over medium-high heat. Add the Bacon Bratwurst sausage links and cook, turning occasionally, until charred in spots and cooked through (160°F internal). Let rest 2–10 minutes, then slice on a bias into thick coins — or leave whole, your call.

4. Toast the bread: In the same pan, lay 4 baguette (or hoagie rolls), split cut-side down and toast for 1 minute-ish until golden and crispy at the edges.

5. Build & serve: Smear both cut sides of the bread generously with chili mayo. Layer the cucumbers, the pickled veg (drained), the sliced brats, 1 pieces fresh jalapeño, thinly sliced, and a heavy handful of 1 cup fresh cilantro sprigs. Eat immediately!