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Pig and the Fig Stuffed Sausage Sandwich 03:52

Michael Brown

Learn to build charcuterie board flavors into a sausage sandwich sure to please any eclectic palate.

Pig and the Fig Stuffed Sausage Sandwich 03:52

Michael Brown

Learn to build charcuterie board flavors into a sausage sandwich sure to please any eclectic palate.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Slice into the toasted Hawaiin roll lengthwise to create a bun for the sandwich. 00:49

  2. 2. Line the bottom of the bun with the wild arugula. 01:05

  3. 3. Place the grilled sausage on top of the arugula, in the center of the bun. 01:40

  4. 4. Generously spoon the fig and onion relish on top of the sausage, making sure it is completely covered. 01:54

  5. 5. Drizzle the aioli across the top of the sausage in a zig zag pattern. 02:28

  6. 6. Top the sandwich with sliced, toasted almonds for an added crunch or garnish as desired. 03:28

What You'll Need

Equipment

- Chef's knife
- Cutting board

Ingredients

- Käsekrainer sausage, grilled (1)
- King's Hawaiian roll, toasted (1)
- Wild arugula (1/2 cup)
- Fig and onion relish (3 to 4 tablespoons)
- Whole grain mustard aioli (2 tablespoons)
- Almonds, sliced and toasted (2 tablespoons)

Chef Notes

Käsekrainer sausage is a pork sausage filled with Emmentaler cheese with a flavor profile similar to andouille sausage. Käsekrainer sausages are considered Slovenian klobasa and are similar to kielbasa or Polish sausages.

Chef Michael notes that the flavor profiles in this sandwich are reminicent of flavors commonly found in charcuterie boards. To learn how to build a charcuterie board, visit Chef Elias Cairo's "How to Build a Charcuterie Board" tutorial located at the bottom of the page.

Chef Michael uses three connected Hawaiian rolls to create a bun for this sandwich. He flips the bun on its side, splits it lengthwise, and then lightly toasts it to create a bun similar in size to a traditional hot dog or sausage bun.

Wild arugula is thicker than regular arugula. This variety holds up better than others in this dish, and gives the sandwich a peppery flavor.

Whole grain mustard aioli, perfect for sausages and burgers, is made up of equal parts whole grain mustard and garlic aioli.

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Taught by

Michael brown

Chef Michael Brown

Los Angeles

Chef Michael Brown is the Culinary Director at Dog Haus, a rapidly growing, craft casual gourmet hot dog restaurant. At ... read more