Hot Sausage Po'boy Recipe

Prepare and cook sausages

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. Add the Italian sausage links and brown them, turning occasionally, for 6–8 minutes until well-browned on all sides (they will not be fully cooked through). Remove sausages to a plate and let rest 3 minutes, then slice each link lengthwise or into 1/2-inch pieces, depending on preferred bite size.

Sauté vegetables

Return the skillet to medium heat and add the sliced onion and green bell pepper. Sauté for 5–7 minutes, stirring occasionally, until softened and starting to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in crushed red pepper flakes and smoked paprika and cook 15 seconds to bloom the spices. Add the tomato paste and cook, stirring, 1 minute. Deglaze the pan with 1/2 cup chicken or vegetable broth, scraping up any browned bits. Add Worcestershire sauce, hot sauce (if using), kosher salt, and black pepper; stir to combine.

Combine sausage with vegetables

Return the sliced sausage to the skillet and simmer with the vegetable-broth mixture for 3–5 minutes, until sausages are cooked through (internal temp 160°F/71°C if using pork) and sauce has thickened slightly. Taste and adjust seasoning with more salt, pepper, or hot sauce if needed. Keep warm while preparing bread and toppings.

Make the spread

In a small bowl combine mayonnaise and Creole or Dijon mustard until smooth. Taste and adjust — add a pinch of salt or a few drops of hot sauce if you want more heat.

Toast rolls

Slice the rolls horizontally, leaving a hinge if desired. Spread a thin layer of softened butter on the cut sides and brush with 1 teaspoon olive oil. Heat a clean skillet or griddle over medium-high and toast the rolls, buttered side down, for 1–2 minutes until golden and slightly crisp. Remove from heat.

Assemble spread on rolls

Spread a generous layer (about 1 to 1.5 tablespoons) of the mayonnaise-mustard mixture on both cut sides of each toasted roll. Place 2 tablespoons sliced pickles on the bottom half of each roll.

Build the sandwich

Divide the sausage and pepper mixture evenly among the 4 rolls, piling it on top of the pickles. Top each sandwich with shredded iceberg lettuce, 2–3 slices of tomato, and optional hot pepper rings. Close the sandwich and press down gently.

Serve

Cut each po'boy in half if desired and serve immediately while hot. Provide extra hot sauce or Creole mustard at the table.