Andouille Sausage Po’ Boy
Ingredients
| 6 links of fresh Andouille sausage | ||
| 4 hoagie loaves or 2 french baguettes (if using french baguettes cut them in half to make 4 loaves.) | ||
| 8 slices of provolone cheese or cheese of your choice. | ||
| creole mustard | ||
| mayonnaise | ||
| tomatoes | ||
| shredded lettuce | ||
| pickles | ||
| butter |
Andouille is a New Orleans specialty. It is a highly spiced sausage made from pork. It is typically served on French bread or Hoagie rolls and dressed with lettuce, tomatoes and creole mustard.
- Cut the sausage into 1/8 inch rounds and saute in a little olive oil for about 3 minutes per side.
- Remove sausage from pan and drain on paper towels.
- Open the buns and butter on each side.
- Heat the buns in the oven to toast slightly and melt the butter.
- Evenly spread the sausage on the rolls.
- Layer on the condiments of your choice.
No Comments