Hot Sausage Po' Boy Sandwich Recipe
Category: Other /
4 6-inch french bread sections
4 links chaurice or hot italian sausa; ge
1/2 cup creole mustard-mayonnaise sauce; recipe below
3 cup finely shredded cabbage or lettuce
15 slice dill pickle
1/2 large red onion; thinly sliced
1 large tomato; sliced --creole mustard-m
1/2 cup creole or dijon mustard
1/4 cup homemade or good commercial mayonna; ise
1/2 teaspoon worcestershire sauce
1 tabasco® sauce; to taste
For the sandwich: Preheat oven to 350° F. Warm the French bread for 10 minutes.
In a heavy skillet, fry the sausages for 15 minutes over medium heat, turning the links so they brown evenly.
Slice the bread in half lengthwise and spread generously with Creole Mustard-Mayonnaise Sauce on both sides.
On one side, heap the shredded cabbage or lettuce and lay over it pickle slices, onion and tomato. Place a split hot sausage on top, close up the sandwich as best you can and get to work. Makes 4 servings.
For the Creole Mustard-Mayonnaise Sauce: Mix all ingredients thoroughly. Makes 3/4 cup.
Recipe by: Aidells & Kelly, Hot Links and Country Flavors; Knopf, 1990
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