4 mini baguette rolls or hot dog buns, split and toasted (optional)
8 sprigs fresh cilantro
Directions
Preheat grill to medium-high heat. Cut each sausage in half to make four pieces. Carefully push skewer through center of each sausage. Working one at a time, place skewered sausage on cutting board. Make an angled cut around sausage down to skewer, turning as you go. Continue down entire length of sausage; slightly pull on ends to expose spiral cut.
Grill sausages about 8 to 10 minutes or until cooked through and charred in spots. Remove from grill; slide sausages off of skewers.
Prepare PICKLED CARROTS. Combine water, vinegar, sugar and salt in small bowl. Whisk until sugar and salt are fully disolved. Place shredded carrots in another bowl or mason jar; pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day.* *Carrots can be refrigerated for a few weeks.
Prepare SPICY MAYO. Combine all SPICY MAYO ingredients in small bowl; set aside.
Lay cucumber slices on one side of each roll. Add sausage, PICKLED CARROTS, 2 cilantro sprigs and SPICY MAYO.
