Sausage Po Boy Food

SAUSAGE PO' BOY RECIPE

Steps:

• Cut sausage lengthwise in half; cook in large nonstick skillet on medium heat 7 to 9 min. or until evenly browned, turning occasionally.
• Mix mayo and Cajun seasoning; spread onto cut sides of bread.
• Cut each sausage piece crosswise into 6 slices; fill bread with sausage, tomatoes and lettuce.

BEER-BRAISED SMOKED SAUSAGE PO'BOY WITH GRIDDLED VIDALIA ONIONS AND SAUCE DUO

Steps:

• With a sharp knife, slice open the sausage lengthwise without going all the way through.
• In a skillet with a lid over medium-high heat, add the vegetable oil. Add the sausage and brown on both sides, laying it flat. Add the beer and cover, and lower the heat to simmer. Cook for 30 minutes. Remove the sausage and keep warm. Pour off the liquid and reserve.
• In the same skillet with a lid over medium-high heat, add the olive oil and the onions. Cook until the onions brown and begin to caramelize, about 10 minutes. Add ½ cup of the beer braising liquid and cover to let steam for 5 minutes. Uncover and add the sugar and Cajun seasoning along with a sprinkle of salt and pepper. Cook uncovered until the liquid evaporates and turn off the heat. Keep warm.
• In a mixing bowl, add the mustard and mayonnaise. Stir to incorporate and set aside.
• Preheat the oven to 400ºF. Place the buns on a baking sheet and brush the interior and exterior with melted butter. Move to the oven and bake until crispy, about 10 minutes. Remove and keep warm.
• For serving, slather the inside of the bun with mustard sauce. Place a sausage in the center, open it up, and pour the barbecue sauce along the inside of the link. Pile on the onions. Serve more barbecue sauce on the side with potato chips and an ice-cold beer.

CREOLE SAUSAGE PO' BOY SANDWICHES

Steps:

• 1. Brown the sausages in oil and set aside.
• 2. Add the peppers and onion to the pan and cook until mostly softened, then add the thyme, garlic, dry wine, chopped tomato and Tabasco sauce.
• 3. Continue to cook until thick and saucy. Add the sausages back in to warm up.
• 4. Toast the sandwich rolls and serve filled with a sausage, a bit of mustard and topped with the Creole pepper sauce.

ANDOUILLE PO' BOY

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

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.