1. Preheat grill to medium-high. Cut each sausage in half so you have a total of 4 shorter sausages. Carefully push a skewer through the center of each sausage. Working one at a time, place skewered sausage on a cutting board and make an angled cut around the sausage all the way down to the skewer, turning as you go. Continue down the entire length of the sausage, and then slightly pull on the ends to expose the spiral cut.
2. Grill sausages for about 8 to 10 minutes, until cooked through and charred in spots. Remove from grill and slide sausages off of skewers.
3. Lay cucumber slices on one side of bun. Add sausage, pickled carrots, 2 cilantro sprigs per sandwich, and a generous slathering of spicy mayo. Devour immediately.

for the Pickled Carrots

1. Combine water, vinegar, sugar, and salt in small bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in another bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

for the Spicy Mayo

1. Combine all ingredients in a small bowl.