Po' Boy Recipe
grilled andouille sausage, pineapple mango slaw, house remoulade, crispy onion straws, hoagie bun
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Ingredients
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Sausage
Pineapple-Mango Slaw
House Remoulade
Crispy Onion Straws
Assembly
Method
Sausage
- 1
Prepare and grill sausages
Preheat a grill or grill pan to medium-high heat. Lightly brush each andouille sausage with 1 tablespoon olive oil. Place sausages on the grill and cook, turning every 2–3 minutes, until well browned and heated through (internal temperature about 160°F / 71°C), about 10–12 minutes. Remove from heat and rest 3 minutes, then slice each link lengthwise or on the bias into halves for easier eating.
Pineapple-Mango Slaw
- 2
Make slaw
In a large bowl combine shredded green and red cabbage, julienned mango, diced pineapple, sliced green onion, and chopped cilantro. In a small bowl whisk together lime juice, rice vinegar, honey, neutral oil, salt, and black pepper until the honey dissolves. Pour the dressing over the slaw and toss thoroughly to coat. Taste and adjust salt and lime as needed. Let the slaw rest 10–15 minutes at room temperature to meld flavors (can be chilled briefly if desired).
House Remoulade
- 3
Whisk remoulade
In a small bowl combine mayonnaise, Dijon mustard, creole or whole-grain mustard, prepared horseradish, hot sauce, Worcestershire, lemon juice, paprika, smoked paprika (if using), minced garlic, cayenne, salt, and black pepper. Stir until smooth and taste; adjust heat or acidity with extra hot sauce or lemon juice if desired. Refrigerate until assembly.
Crispy Onion Straws
- 4
Soak and dredge onions
Separate the thinly sliced onion into strands and place in a bowl. Pour the buttermilk over the onion, toss to coat, and let sit for 5–10 minutes. In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Remove onions from buttermilk in batches, letting excess drip, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
- 5
Fry onion straws
In a heavy skillet or deep pot heat vegetable oil to 350°F (175°C). Fry the coated onion strands in small batches, spreading them so they don't clump. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Assembly
- 6
- 7
Assemble sandwiches
Spread about 1 tablespoon of remoulade on the bottom half of each toasted bun. Place one grilled andouille (halved or whole) on top. Top the sausage with about 3/4 cup pineapple-mango slaw, then add a generous handful (about 1/4 cup) of crispy onion straws. Add pickled jalapeños if using, then smear another 1/2 tablespoon remoulade on the top bun and close. Serve immediately while sausages are warm and onion straws are crisp.