Chicken-Almond Sausage Bánh Mì with California Almond Mustard

Adapted by
February 2013
Yield: 4 sausages


Chicken-Almond Sausages-
1 pound chicken, equal parts white and dark meat, trimmed
4 ounces California almonds, roasted and roughly crushed
1 tablespoon smoked paprika
1 tablespoon hoisin sauce
1 tablespoon chili-garlic sauce
2 teaspoons minced garlic
2 teaspoons chiffonade Thai basil
2 teaspoons minced scallion
20 inches sausage casing
California Almond Mustard
4 ounces dry mustard
2 ounces almond butter, roasted
3 ounces white vinegar
½ ounce kosher salt
5 ounces water
2 ounces honey
4 ounces almond oil
5 ounces toasted California almonds, chopped
To Assemble and Serve
4 sandwich rolls, thinly sliced
1 onion
4 sprigs fresh cilantro, thinly sliced
1 small English cucumber, toasted
1 teaspoon sesame seeds


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.