Best Sausage Po Boy Recipes

Andouille Po' Boy image

Provided by gailanng

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup creole mustard or 1/2 cup other stone ground mustard
1/3 cup mayonnaise
1/2 teaspoon cajun seasoning
1/4 cup parmesan cheese, grated
2 tablespoons butter
2 large sweet onions, thinly sliced
4 fully cooked pork or 4 chicken andouille sausages
4 French rolls, cut to sausage length or 4 baguette, slices cut to sausage length
1 cup shredded lettuce
1 1/2 cups provolone cheese, shredded
hot louisiana-style pepper sauce (optional)

Steps:

Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use.
For sandwiches: Heat butter in heavy medium skillet. Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized. Salt and pepper to taste. Keep warm.
Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking. Split sausages lengthwise and place cutside-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through.
Split rolls or baguette slices lengthwise. Spread the cut sides (tops and bottoms) generously with prepared sauce. Spread about 1/4 cup of shredded lettuce on each roll bottom. Top each with 1/4 of onions. Sprinkle Provolone shreds over, dividing equally over the 4 bottoms. Place sausage halves on top of cheese and place roll tops over. Serve hot pepper sauce on the side, if you desire.

Hot Sausage Po' Boy image

Provided by gailanng

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons Dijon mustard
3 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce
4 (6 inch) sections French bread
4 links spicy fresh sausage, such as Spicy Hot Italian Sausage
3 cups finely shredded lettuce
12 -15 dill pickle slices
1/2 red onion, thinly sliced (optional)
1 large tomatoes, sliced (optional)

Steps:

To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
Preheat the oven to 350 degrees F. (This step can be skipped if toasting the bread on the grill).
Warm the French bread for 10 minutes.
Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.) Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
Slice the bread in half lengthwise and spread generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. Place split hot sausage on top, and close up the sandwich as best you can.