Beryl Stokes: Hi! Welcome to Cajun Cooking TV. Tonight, we are going to show you real quick how to make some Hot Sausage Po-Boys. So, let’s get started here. Mike has grilled us some Andouille sausage; we have 8 links here. These are just right for these little burns, we have some hoagie buns, I’ve buttered them and melted some Cherokees. I have some slices of tomato and some pickles and you can have a sandwich of a Hot Sausage sandwich without yellow mustard, that is the key. So, what we are going to do is, we are going to take a sausage link; this is the quark seasoned sausage that was freshly made and if you need help with grilling, check out our grilling tips video on our website, which is going to -- a tip to slice this in half, just like this.
Here we go, and you want to open that up on the bun, just like this. Then we are going to add some yellow mustard for Mikes [ph], just like making a hot dog. Do you want pickles Mike? I’ll get to go with here. There we go, you just fold it up, just like the hot dog and then you can have a hot sausage Po-Boy right there ready to go.
Male Speaker: Once every night here Baton Rouge we just finished grilling some Andouille sausage and Beryl made us some Hot Sausage Po-Boys and there we go. I sound real good, if you don’t have Andouille sausage in your area, just get any kind of sausage, but we prefer a hot -- the Andouille, which is local Louisiana sausage. There is only way, check on our recipe on cajuncookingtv.com. Thanks for joining us.
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