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Sausage Bahn Mi with Blackberry-Sriracha Ketchup
Recipes
Sausage Bahn Mi with Blackberry-Sriracha Ketchup
4 servings
35 minutes total

Ingredients

  • 2 ½ cups fresh blackberries (or raspberries)
  • ½ cup sriracha ketchup
  • ½ cup + 1 teaspoon honey, divided
  • 2 tablespoons ginger stir-in paste
  • ¾ teaspoon kosher salt, divided
  • 3 tablespoons red wine vinegar, divided
  • ½ seedless cucumber
  • ¼ bunch fresh cilantro
  • ½ cup matchstick carrots
  • 4 links mild Italian chicken (or pork) sausage
  • 4 Bakery hoagie rolls

Steps

    1. Preheat grill (or grill pan) on medium-high. Combine in small saucepan on low: berries, ketchup, ½ cup honey, ginger paste, ½ teaspoon salt, and 2 tablespoons vinegar. Cook and stir 10–12 minutes until sauce thickens; strain, if desired. Reserve two-thirds for another use.
    2. Grate cucumber and chop cilantro coarsely; combine with carrots. Whisk remaining 1 tablespoon vinegar, ¼ teaspoon salt, and 1 teaspoon honey; toss with cucumber mixture.
    3. Place sausages on grill and cover; cook 15–20 minutes, turning occasionally, until browned and 165°F. Place sausages in rolls; drizzle with remaining third blackberry ketchup and top with cucumber-carrot salad. Serve.
    Note: Store remaining blackberry-sriracha ketchup in an airtight container and chill for up to a month.

Amount per ¼ recipe serving: Calories 470, Total Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Chol 80mg, Sodium 1650mg, Total Carb 75g, Fiber 2g, Sugars 22g, Protein 28g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%