Ingreadient :

• 400g pork mince
• 1 onion, peeled and diced
• 1 clove garlic, peeled and sliced
• 1 red chilli, diced
• 100g brown sugar
• 100ml ketchup
• 50ml soy sauce
• 50ml white wine vinegar
• 2 tbsp chipotle paste
• 1 small bunch coriander, chopped
• 1 small bunch mint, chopped

To serve

• 4 brioche rolls, sliced and toasted
• 1 small bunch coriander
• 1 small bunch mint
• 2 tbsp kibbled onions
• Pickled onions, sliced
• Mustard
• Ketchup

Direction :

1. Heat a BBQ until hot and the coals turn white.
2. Heat a non-stick frying pan, when hot add all the ingredients for the sauce, bring to the boil and then simmer for 10 minutes, stirring occasionally.
3. Warm the sausages in a pan of hot water and then pop on the BBQ and cook for 3 to 4 minutes, turning every couple of minutes.
4. To serve, place the rolls onto plates, pile the sausages on top then spoon over the sauce.  Sprinkle over fried and pickled onions, herbs and drizzle over ketchup and mustard.