Subscribe via RSS Feed

Hot Andouille Sausage Po-Boys

[ 2 ] January 10, 2009 |

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.  You can cook your sausage on your grill, or inside in your oven or however you like.

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
Shredded lettuce
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.

Beryl Stokes

Beryl Stokes

Print Friendly, PDF & Email
Be Sociable, Share!

Tags: , , , , , , , , ,

Category: Meat

About Beryl: View author profile.

Comments (2)

Trackback URL | Comments RSS Feed

  1. Gerard Domilise says:

    you are missing one the mian incredient that truly makes a “Po’Boy” a Po’Boy. You have to put it all on “French” Bread,which true french bread is really hard to find anywhere other than in Louisiana.I was born and raised in N.O.,and travel all over U.S. now for work, and it really tears me up when I see a sign for Po’Boys and it turns out that it is just another bad imitation.

  2. steve says:

    Ya you right, Gerard. It’s gotta be the right bread. You won’t find it in a store, that’s for sure. You can find some good French bread in an independent bakery if you look hard, and that will do as well as you can. You want the bread that flies all over when you bite into it. Have to use it that day of course. And be sure to ask if your guest wants it dressed. Put a little Crystal hot sauce on it too. No relish. Mmmmmm!

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.