2 teaspoons sambal oelek (Asian chili garlic sauce), plus additional for serving
½ small seedless cucumber, shaved into ribbons
1/3 cup shredded carrots
1 small fresh chile, thinly sliced
¼ coarsely chopped fresh cilantro
1 toasted French baguette, cut into four 6-inch sections, split
Fresh mint or basil leaves
Break each sausage into 3 pieces. Shape into 12 (½ inch) meatballs. Heat nonstick skillet lightly sprayed with cooking spray on medium-high heat. Cook meatballs in batches for 5-6 min., turning on all sides until browned.
Combine vinegar, sambal, vegetables and cilantro in medium bowl. Gently remove insides from baguette pieces. Fill each piece with 3 meatballs and some of the vegetable mixture. Serve topped with mint or basil leaves and additional sambal.
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Tips: Use a vegetable peeler to make thin cucumber ribbons.
Jalapeño, serrano or red finger chiles work well in the vegetable mixture