Chicken-Almond Sausage Bánh Mì with California Almond Mustard
For the Chicken-Almond Sausage:
Pass the chicken through a meat grinder fitted with a small die. In a large bowl, combine the meat with the almonds, paprika, hoisin sauce, chili-garlic sauce, garlic, Thai basil and scallion. Using a sausage funnel on the grinder attachment, stuff filling into sausage casings. Tie off tightly into 4 sausages. Bring a pot of water to a simmer and blanch sausages for 5 minutes. Chill rapidly in ice water.
For the California Almond Mustard:
In a bowl, combine the dry mustard, almond butter, vinegar, salt, water, honey, and almond oil. Thoroughly combine with a spatula. Once combined, fold the almonds into the mixture.
To Assemble and Serve:
Preheat grill and cook sausage to desired doneness. Smear inside of a roll with California Almond Mustard. Place a Chicken-Almond Sausage into the roll and top with onion, cilantro, and cucumber. Sprinkle with toasted sesame seeds.