Hot sausage po' boy sandwich

Yield: 4 Servings

Measure Ingredient
4 \N 6-inch French bread sections
4 \N Links chaurice or hot Italian sausage
½ cup Creole Mustard-Mayonnaise Sauce; recipe below
3 cups Finely shredded cabbage or lettuce
15 slices Dill pickle
½ large Red onion; thinly sliced
1 large Tomato; sliced -Creole Mustard-Mayonnaise Sauce---
½ cup Creole or Dijon mustard
¼ cup Homemade or good commercial mayonnaise
½ teaspoon Worcestershire sauce
\N \N 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 ¾ cup.

Recipe by: Aidells & Kelly, Hot Links and Country Flavors; Knopf, 1990 Posted to recipelu-digest Volume 01 Number 669 by "Crane C. Walden" <cranew@...> on Feb 1, 1998

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