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Sausage Bao Buns with Pickled Slaw


Preparation Time: 20 minutes and refrigeration time of 3 hours for pickling the vegetables.


1 pack Heck Pork Sausages

2 carrots, topped and tailed, grated

1 small courgette or ½ a large one, grated

3 tbsp rice wine vinegar

1 tbsp warm water

¼ tsp salt and sugar

2 tbsp Hoisin sauce

6 ready prepared Bao Buns

Garnish: Radishes, fresh coriander, and micro herbs



  1. Place the grated carrot and courgette in a container with a lid.
  2. Dissolve the salt and sugar in 1 tbsp of warm water, add the rice wine vinegar and pour over the vegetables, cover container with lid and chill for at least 3 hours before serving. The vegetables will keep in the refrigerator for up to 2 days.
  3. Oven cook the sausages 180°C/160°C Fan/Gas Mark 4. For 20 minutes, turning after 10 minutes. Remove sausages from the oven and coat with the Hoisin sauce, return to the oven and cook a further 10 minutes.
  4. Cut the sausages into diagonal slices.
  5. Warm the buns according to manufactures instructions.
  6. Open the buns and fill with vegetable slaw. Thread 4 sausages slices onto a cocktail stick and lay over the slaw. Garnish with radish slices, fresh coriander, and micro herbs.


Cooks tip: A drizzle of hoisin sauce would add extra flavour to the buns. The remaining sausage slices could  also be served alongside the buns.

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