Andouille Po’ Boy
A delicious Andouille Po’ Boy sandwich using your favorite Louisiana sausage, andouille.
Andouille is a type of smoked sausage that is often associated with Cajun and Creole cuisine, particularly in Louisiana. It is typically made from pork, although some variations may include other meats, and is seasoned with spices such as garlic, pepper, and various herbs. The sausage has a distinctive flavor due to the smoking process, which gives it a rich and robust taste.
Andouille is commonly used in a variety of dishes, including gumbo, jambalaya, and étouffée, adding depth and a spicy kick to these meals. It is often used in Andouille Po’ Boy sandwiches. The texture is often coarse, and it can be found both fresh and fully cooked in grocery stores and specialty markets.
Andouille Po’ Boy
A delicious Andouille Po’ Boy sandwich using your favorite Louisiana sausage, andouille.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Sauce
- 1/2 cup Creole or other stone-ground mustard
- 1/3 cup mayonnaise
- 1/2 teaspoon Cajun seasoning
- 1/4 cup (about 1 ounce) Wisconsin Parmesan cheese, grated
Sandwiches
- 2 tablespoons butter
- 2 large sweet onions, thinly sliced
- 4 fully cooked pork or chicken Andouille sausages
- 4 French rolls* or 4 baguette slices, cut to sausage length (about 5″ long))
- 1 cup fresh spinach leaves
- 1 1/2 cups Wisconsin provolone cheese, shredded
- Hot Louisiana-style pepper sauce (optional)
Instructions
Sauce
- Combine all ingredients in small bowl.
- Refrigerate until ready to use.
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 cut side-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 spinach leaves 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.
Notes
Choose a roll with a fairly soft crust, making the sandwich easier to eat and similar to New Orleans-style bread.
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
