Andouille Sausage pobrecitos

So a few weeks ago when I was in the C-bus I noticed the sad state of Mom’s fridge and took her shopping at the local Kro-ghetto (Mom refuses to shop at the Grocery Ranch™ since I was shit-canned). As luck would have it, they were sampling Aidell’s sausages and giving out coupons!  Yay! I can’t normally justify buying Aidell’s sausage because it’s kinda spendy but at $1.50 off, I can afford it. Especially for Andouille

Then I found a recipe for an Andouille po-boy on Serious Eats that I’d bookmarked and decided that it’d do. It’s surprisingly quick to prep and assemble. From start to finish I doubt that I took more than 10-15 minutes.I called it a pobrecito instead of a po-boy because the pickled jalapenos and Rooster sauce kick up the heat quite a bit.

Andouille Sausage Pobrecito

Ingredients
2 6 inch french bread loaves or other crusty rolls
1/2 lb Andouille sausage
1/4 cup mayonnaise
2 Tbs whole grain or creole mustard
squirt of hot sauce to taste
1/2 sm onion, thinly sliced
dill pickle slices
pickled jalapeno slices

Directions
Cut the Andouille into 1/2 inch thick bias slices.  Toss into a skillet over medium heat and cook until browned on both sides. If they’re too greasy after cooking, drain on paper towels after they’re done.

While the sausage is cooking, combine the mayo, mustard and hot sauce in a bowl.  Slice the bread horizontally and scoop a small pit out of the bottom slice of bread, leaving about 1/2 inch around the outer edges. 

Spread the mayo-mustard mixture on the top and bottom of each bun.  If you didn’t use a mandoline to slice your onions like I didn’t, rise the blood off the onions before layering them, the jalapeno slices and pickles before putting the sliced Andouille on the bottom slices of bread.  Cover with the top slice and enjoy. 


Notes:
The next time I make these (and I will) I’ll double the amount of mayo and make it spicier--maybe add a bit of garlic as well.  The samiches could have used more and it’s pretty damn tasty on its own.

China: Westchester, by Lenox. The most expensive china I’ve ever held, with the exception of a few pieces of Nancy Reagan’s White House China when I worked for Lenox.

poboy


Posted by Mike on Monday, October 03, 2011 at 07:58 PM
Filed in: Pork • ◊ Permalink
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