I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling."
Andouille makes for a hedonistic sandwich experience, or at least it should. As I found out the hard way, many sausages can be called andouille in the grocery store but they differ wildly in quality, size, and taste. I actually made my own batch of andouille using big beef casings. Fat and spice are important.
Once you track down a good version of andouille, the rest is simple. Mayonnaise is mixed with mustard and hot sauce for a quick "Creolaise." Then it's just about stacking the cooked meat on a good bun with pickles and onions.
- 1/2 pound andouille sausage, cut into 1/2-inch rounds
- 1/4 cup mayonnaise
- 2 tablespoons Creole mustard, or whole-grain mustard
- Hot sauce (optional)
- 2 six-inch buns, like New Orleans-style French bread, split in half lengthwise
- Sliced pickles, such as dill, sweet-hot bread-and-butter, or pepperoncini
- 1/2 small onion, thinly sliced
Cook the andouille in a cast iron skillet set over medium heat until browned on both sides, about three minutes a side. They should give off enough fat to cook properly. Add a teaspoon of oil if it looks too dry. Drain the sausage slices on paper towels when done.
In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.
Divide the cooked andouille between the two bottom slices. Top each with some sliced pickles, onion, and the top slice of bread.