1/2 cup creole mustard or 1/2 cup other stone ground mustard
1/3 cup mayonnaise
1/2 teaspoon cajun seasoning
1/4 cup parmesan cheese, grated
2 tablespoons butter
2 large sweet onions, thinly sliced
4 fully cooked pork or 4 chicken andouille sausages
4 French rolls, cut to sausage length or 4 baguette, slices cut to sausage length
1 cup shredded lettuce
1 1/2 cups provolone cheese, shredded
hot louisiana-style pepper sauce (optional)
Steps:
Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use.
For 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 cutside-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 shredded lettuce 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.
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Prep. Roughly chop all the pork shoulder into 1/4" pieces. You will grind about 2/3 of the mix and the other 1/3 will be left as chunks. Chop the fat back into 1/2” pieces (you’ll grind all of that).
Place about 2/3 of the pork and all the fat back into the freezer to chill for 15 to 20 minutes. Toss a coarse die for the grinder and all the parts that will contact the meat into the freezer too. Don’t freeze the meat solid. Just firm it up.
Put the remaining 1/3 of the pork in the grinder bowl and mix in the Prague Powder #1, salt, and Cajun Seasoning. Put the bowl in the fridge. You want to keep everything cold.
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FRIED ANDOUILLE SAUSAGE PO'BOY - THE KITCHEN WITCH
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ANDOUILLE PO BOY - LIFE'S A TOMATO - RIPEN UP YOUR LIFE ...
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BBQ SHRIMP & ANDOUILLE PO BOY RECIPE: A TASTE OF …
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Cut the bread into 6 or 12 inch sections. Slice it lengthwise. Be careful to not ruin the crust as you either press in the bread or pluck some out to make canoes that will hold in the ample fillings.
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Try our Sausage Po' Boy Recipe when you need a quick dish sure to impress. Our Sausage Po' Boy Recipe includes a crusty baguette and Cajun-spiced mayo. Provided by My Food and Family. Categories Spices. Time 15m. Yield 6 servings. Number Of Ingredients 6. Ingredients; 1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage: 1/3 cup KRAFT Mayo with Olive Oil … From tfrecipes.com
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Jan 14, 2019 - Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po' boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic. From pinterest.ca
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ANDOUILLE PO BOY ARCHIVES - LIFE'S A TOMATO - RIPEN UP ...
Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a ... From lifesatomato.com
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