Vietnamese Chicken Sausage with Rice Noodles

Ingredients

  • 1 - 4 lb. package Corridor Sausage Co.’s Vietnamese Chicken Sausage
  • 4 pkgs. Rice Vermicelli (Rice Noodles)
  • 4, thinly sliced Cucumber
  • 1 tsp. Fresh Mint
  • 1 Tbsp. Fresh Cut Cilantro
  • 1 tsp. Thai Basil
  • 1 Tbsp. Scallions
  • 1 Tbsp. Roasted Peanuts

Preparation

Preparation Instructions

Wash hands. Wash all fresh produce under cool, running water. Drain well. Bring a pot of water to a boil and cook the vermicelli noodles. Preheat a grill or sauté pan to medium heat then grill or sauté the sausage, charring both sides for 5–7 minutes a side. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Portion the cooked noodles in bowls, then slice sausage links on top of the noodles. Garnish the bowl with fresh torn mint, Thai basil, chopped cilantro, sliced cucumbers, sliced scallions, and chopped peanuts. Serve with a side of the dipping sauce (see recipe below). CCP: Product must be cooled to a maximum internal temperature of 41ºF or less, within 4 hours.