Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Boudin blanc—French for “white pudding”—is one of my favorite sausages to throw on the grill during the summer. Made with a combination of pork and chicken, boudin blanc is an emulsified sausage similar in texture to a hot dog, but much heftier in size. It also boasts a more delicate flavor than a ballpark frank, with warm spices rather than the heavy smoke and salt of a traditional dog.While this sandwich isn’t objectively “better” than a regular hot dog, I do love this fancy riff on a cheese dog that pairs a snappy boudin blanc with a sweet and sour pepper relish and a spicy serrano cheese sauce. Nestled inside a crusty demi-baguette, this is definitely a sandwich worth making this summer.

Sausage Sandwiches with Serrano Cheese Sauce and Pepper Relish