Hot Sausage Po-Boy
On the menu tonight, is an Andouille Hot Sausage Po-Boy grilled and smoked on a charcoal grill with mesquite chips over a real hardwood charcoal fire. Andouille is a flavorful Cajun Sausage that is basically ground pork and special seasonings that is used in a variety of Cajun cooking and recipes like chicken and sausage gumbo, red beans and rice, and dressings and stuffings.
These hot sausage New Orleans style sandwiches are called Po-Boys here in Louisiana. According to Wikipedia, a po boy, or po’boy, poboy, po-boy, or poor boy, is a traditional submarine sandwich from Louisiana.
Anyway you say it or spell it, Po-Boys are a tasty treat and not a week goes by that a Louisiana Cajun doesn’t have some sort of Po-Boy. Our favorites are Fried Shrimp, Fried Catfish, Fried Oysters and Hot Andouille Sausage Po-Boys. What we’re making today we just call a hot sausage po boy.
Note: If you do not have Andouille sausage available in your area, try grilling any quality sausage available in your area. Don’t forget to smoke with favorable smoking chips too.
Ingredients for Andouille Hot Sausage Po Boys
6-8 links of fresh Andouille sausage
(1 link per person at least)
Po-Boy Buns or Hoagie Rolls
Relish or Pickles
Spicy Creole Mustard
Grill the Andouille Sausage.
(See the Grilling Tips Video if you need help with grilling.)
Serving Suggestions for Andouille Hot Sausage Po-Boys
Open the buns and butter each side. Heat the buns in the oven to toast and melt the butter. Don’t take to dancing or you might burn the buns.
Layer on the condiments of your choice.
Spilt a link of Andouille sausage down the middle.
Open up and place on the buns.
Close the bun and take a big bite of deliciousness.
This is one of our favorite Cajun recipes Saturday lunches.