Michel Roux Jr loves sausages. He really, really loves sausages (“It’s as simple as that”), so it makes sense that he’s signed up to be the face of this year’s British Sausage Week (November 2-8)

Here's one of his recipes to help you celebrate...

Vietnamese Premium Sausage Sandwich

(Serves 4)

For the pickled carrot and radish:

  • 1 large carrot
  • 8 radishes
  • 3tbsp rice wine vinegar
  • 1tsp caster sugar
  • Salt

For the sausages:

  • 2tsp sunflower oil
  • 6 spicy sausages
  • 1 lemongrass stick, chopped
  • 2tbsp honey
  • 1tbsp rice wine vinegar
  • Freshly ground black pepper

For the sandwich:

  • 1 baguette
  • 4 tbsp mayonnaise
  • 1/4 cucumber, finely sliced into ribbons
  • 3-4 pickled jalapeno chillies, sliced
  • Large handful of coriander

Make the pickled carrot and radish. Finely chop the carrot into matchsticks. Slice the radish finely. Put in a bowl with the rice wine vinegar, sugar and a pinch of salt and set aside.

Heat the oil in a pan and fry the sausages for 15-20 minutes until golden all over and cooked through. Stir the lemongrass into the bottom of the pan, followed by the honey and rice wine vinegar, season and toss the sausages in this glaze. Set aside.

Slice the baguette into four pieces then split each through the middle. Spread the base of each with one tablespoon of mayonnaise. Lay the cucumber on top. Slice the sausages in half lengthways and arrange on top, then scatter over the chillies.

Top with a spoonful of pickled carrot and radish and finish with the coriander. Drizzle the sticky glaze left in the pan over each banh mi (sandwich) and serve