Creole Hot Sausage Po-Boy Recipe - Blue Plate Mayonnaise

Creole Hot Sausage Po-Boy Recipe - Blue Plate Mayonnaise

blueplatemayo.com

The Vaucresson family has been making sausage in New Orleans since 1899. The Blue Plate Mayonnaise version is not to be missed.

View full recipe on blueplatemayo.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at blueplatemayo.com.

Share this recipe:

Cooking tools:

  • Mandoline
  • Mason jar
  • Saucepan
  • Skillet
  • Griddle
  • Stove
  • Chef's knife
  • Cutting board
  • Bread knife
  • Mixing bowl
  • Spoon
  • Measuring spoon
  • Measuring cup
  • Airtight container
  • Refrigerator

Ingredients

  • Red Onion Pickle
  • 1 red onion
  • 1/2 cup apple cider (or distilled white vinegar)
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon coarse salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds
  • Creole Mustard Sauce
  • 1/2 cup Blue Plate® Mayonnaise
  • 2 teaspoons Creole mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Po-Boy Sandwiches
  • 1 pound Vaucresson Creole Hot Sausage, or other hot sausage (not smoked)
  • 1 tablespoon olive oil
  • 1 loaf po-boy bread or French bread, cut into 4 pieces

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This