A twist on a Vietnamese classic
1 tsp white vinegar
½ tsp salt
1.Cook lamb sausages on a BBQ, grill pan or large non-stick fry-pan over medium heat until cooked through.
2.To pickle carrot, place in a bowl with vinegar and salt and toss to combine, leave to pickle for 10 minutes, then drain.
3.Place a little mayonnaise, salad, spring onion and coriander sprigs in each roll, top with two lamb sausages and garnish with chilli slices.