- Place the carrots, the rice vinegar and the mirin in a bowl, mix well and let rest for 15 minutes.
- Mix the BBQ, hoisin and soy sauces, incorporate the ginger purée and set aside.
- Cook the sausages at maximum heat on the grill of the barbecue, while basting frequently with the sauce mix. Remove and keep warm.
- Grill the buns, then garnish them with the smoked sausages, marinated carrots, cucumber and red onion. Add some cilantro leaves and a little spicy mayonnaise and serve immediately.