Sausage Po'boy
A Louisiana classic! This sandwich features spicy smoked andouille sausage, seared to perfection and piled high on crusty French bread with a zesty homemade remoulade sauce and all the fixings. A hearty, flavorful bite of New Orleans ready in under 30 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Remoulade Sauce
- b.In a medium bowl, combine the mayonnaise, creole mustard, ketchup, Cajun hot sauce, Worcestershire sauce, minced garlic, paprika, cayenne pepper, salt, and black pepper.
- c.Whisk vigorously until the sauce is smooth and all ingredients are fully incorporated.
- d.Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This can be made up to 3 days in advance.
- 2
Step 2
- a.Cook the Sausage
- b.Slice the andouille sausage links in half lengthwise to create four long pieces.
- c.Heat a large cast-iron skillet or griddle over medium-high heat. No oil is needed as the sausage will render its own fat.
- d.Place the sausage halves cut-side down in the hot skillet. Cook for 3-4 minutes until a deep brown crust forms.
- e.Flip the sausage and cook for another 2-3 minutes on the other side until heated through and slightly crisped.
- 3
Step 3
- a.Toast the Bread
- b.While the sausage cooks, cut the French baguette into four equal 6-inch sections.
- c.Slice each section horizontally, leaving one side attached like a hinge.
- d.Brush the cut sides of the bread lightly with melted butter.
- e.Place the bread, buttered-side down, on a griddle or in a clean pan over medium heat. Toast for 1-2 minutes until golden brown and fragrant.
- 4
Step 4
- a.Assemble the Po'boys
- b.Take the toasted bread sections and generously spread the chilled remoulade sauce on both the top and bottom interior surfaces.
- c.On the bottom half of the bread, layer a generous amount of shredded lettuce, followed by a few slices of tomato and dill pickles. This is known as 'dressing' the po'boy.
- d.Place one hot, seared sausage half on top of the vegetables.
- e.Close the sandwich firmly, press down gently to compact, and serve immediately while the sausage is hot and the bread is crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic New Orleans po'boy, use Leidenheimer or another similar French bread, which has a crispy crust and a fluffy, light interior.
- 2Toasting the bread is a crucial step. It not only adds flavor but also creates a barrier that prevents the sauce and juices from making the bread soggy.
- 3For an extra layer of flavor, you can deglaze the sausage pan with a splash of beer or stock and drizzle it over the sausage in the sandwich.
- 4Don't be shy with the remoulade sauce; a well-dressed po'boy is a messy, delicious experience.
- 5If you can't find andouille, a high-quality smoked kielbasa or spicy Italian sausage can be used as a substitute.
Adapt it for your goals.
Cheesy Sausage Po'boy
After flipping the sausage, top each half with a slice of provolone or pepper jack cheese and let it melt before assembling the sandwich.
Spicy & Sweet Po'boySpicy & Sweet Po'boy
Add a teaspoon of honey or brown sugar to the remoulade sauce and a few dashes of extra hot sauce for a spicy-sweet kick.
Caramelized Onion Po'boyCaramelized Onion Po'boy
Top the sausage with a generous spoonful of slow-cooked caramelized onions for a rich, sweet flavor contrast.
Vegetarian Po'boyVegetarian Po'boy
Substitute the andouille with plant-based spicy sausage. Cook according to package directions before assembling.
Why this is on our healthy list.
Source of Protein
Andouille sausage is a good source of protein, which is essential for building and repairing tissues, including muscle.
Provides Energy
The French baguette provides carbohydrates, which are the body's primary source of energy to fuel your daily activities.
Contains Lycopene
Tomatoes are rich in lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
Frequently asked questions
Each Sausage Po'boy contains approximately 850-950 calories, primarily from the sausage, bread, and mayonnaise-based remoulade sauce. Calorie count can vary based on the specific brands of ingredients used.