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Chicken Sausage with Wasabi Sandwich

This Chicken Sausage with Wasabi Sandwich consisted of organic chicken sausages on a bed of rich mayonnaise flavored with zesty Japanese wasabi paste. The original recipe suggested by the author showed the hotdog in a Hawaiian roll but I had just baked large Pan de Sal buns (the Filipino bread) so it was a neat idea to put it all together. This sandwich recipe was slightly adapted from the “Haute Dogs” cookbook by Russell Van Kraayenburg (Quirk Books). The recipe below serves 2.
Cook Time8 minutes
Total Time8 minutes
Course: Appetizer, Merienda, Snacks
Cuisine: American, Asian
Keyword: Wasabi Chicken Sausage Sandwich
Servings: 2 people
Calories: 386kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 4 to 6 pieces Hot dog bread rolls or large Pan de Sal bread buns
  • 1/2 teaspoon wasabi paste
  • 1/2 cup mayonnaise
  • 4 to 6 whole chicken sausages

Instructions

  • To bake the Pan de Sal bread rolls: Click on the previous blog recipe here. If baking large Pan de Sal rolls for sausages, elongate the dough when baking to fit a 4-inch sausage.
    Bake according to recipe the day before to cut on the work time.
    If using store bought regular hot dog rolls, heat them up for 1 to 2 minutes on the higher part of the grill.
    *Or if preferred, use hot dog rolls or hoagie buns for these sandwiches.
  • Prepare the wasabi mayo : In a small bowl combine the mayonnaise and wasabi paste. Whisk well till wasabi is incorporated. The mixture will be a light green shade and will have a zesty, spicy flavor. Cover and refrigerate till ready to spread on the bun.
  • To make the sandwich: Pre-heat the outdoor grill to a medium heat.
  • Score the chicken sausages by slicing the top slightly with diagonal slits. Grill the chicken sausages for about 8 minutes. Turn the sausages halfway through the cooking time for even grilling.
  • How to assemble the Wasabi Chicken Sausage Sandwich: Take the open sliced bread roll and spread a tablespoon of wasabi-mayo. Place one  grilled chicken sausage on top of the wasabi mayo. Serve while warm.
  • Cook's comments: The original recipe from the Haute Dogs cookbook used regular hotdogs. I chose to use organic chicken sausages because the simple, wholesome flavors was a great backdrop and contrast to the sharp, tangy wasabi-flavored mayonnaise.
  • Disclosure: I was not compensated to review this cookbook, but I will gladly recommend it to anyone who loves sausages and how to make sandwiches. "Haute Dogs" by Russell Van Kraayenburg  (Quirk Books)  is available where most books are sold or via
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Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 1g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 376mg | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Iron: 1mg