Thai Sausage Breakfast Sandwich

For the quick pickle, finely slice the shallot into rings (use your thumb to reveal the rings), then place them into a small bowl. Peel and finely slice the garlic, then slice the chilli and all the coriander stems.

Put ⅓ of the coriander stems into a bowl (reserve the rest for the patty), add all the remaining pickle ingredients and set aside.

Squeeze the sausage meat from the casings into a medium-sized bowl and add all the remaining patty ingredients. Mix well with clean hands or a fork. Divide into two balls and leave in the fridge.

For the Thai omelette, whisk the cornflower with some cold water in a small bowl (at a ratio of 2:1 water to cornflour). Add the eggs and fish sauce and whisk to combine. Bring a medium-sized pan to high heat and add a glug of oil. When the oil is hot add the egg mixture, leaving it for a few seconds to puff up. Then take the pan off heat and drag the egg mixture from the edges to the centre to create large wavy folds whilst tilting the pan to fill any gaps with raw egg. When the egg has mostly set and looks silky, turn the heat off and roughly fold it into 2 pieces roughly the size of the bun. Set the eggs aside on a plate.

Cook the Thai sausage patties in the same pan, add a splash of oil and set the heat to low heat. Flatten the sausage patties into circles around 3 cm-thick (no wider than the bun, though they will shrink slightly). Add the patties to the pan, add a lid and cook for 5 mins, this is the secret to juicy patties. Remove the lid and don’t be alarmed by the lack of colour on the patties, flip the patties, turn the heat to medium and cook for 2-3 mins without a lid or until nicely caramelised.

Remove the sausage patties to a plate to catch any excess juices. Place the pan back on medium heat, and add the buns to the pan, mayo-side down. Press down evenly with your hands and toast until lightly golden brown. Swirl the buns around the pan to soak up all the delicious juices.

To assemble, spread half of the kewpie mayo over the bottom bun, then top with a handful of coriander leaves, one sausage patty, egg, a spoonful of pickles, then the rest of the kewpie mayo on the toasted side of the top bun.

Enjoy sliced in half, with more pickles on the side.