SMOKED ANDOUILLE SAUSAGE PO’BOY

Ingredients

·         4 Links Queen City Sausage Smoked Andouille

·         4 French roll style buns.  Can also cut from baguette

·         2 Red peppers—sliced

·         2 Green peppers—sliced

·         1 Medium Onion—sliced

·         2 OZ Olive oil + 1 OZ

·         1 OZ Italian dressing

·         1 TBS Worcestershire sauce

·         2 TBS Mayonnaise

·         2 TBS Brown mustard

·         2 TBS Vinegar based BBQ sauce

Directions

1.       Slice the links down the middle

2.       Medium skillet, medium-low heat, add olive oil, Italian dressing, Worcestershire sauce

3.       Add onions and peppers to the skillet to brown

4.       Add the sliced sausages to the skillet to brown

5.       Remove the skillet contents, wrap in foil to keep warm for a few minutes

6.       Add 1 OZ olive oil to skillet and open face the bread to toast

7.       Quickly stir in the mayo and mustard together

8.       Remove toasted bread and apply the mayo-mustard to both surfaces

9.       Add the sausages to the bread, apply the BBQ sauce to the open link, add the onions and peppers

Yield: 4 Servings

PRINT PAGE