Andouille Sausage Po'boy Recipe

Prepare andouille

Preheat oven to 400°F (200°C). Slice the andouille links lengthwise or into 3/4-inch diagonal pieces so they brown well. Place on a rimmed baking sheet and roast 12–15 minutes, turning once, until browned and heated through. Alternatively, grill or pan-sear over medium-high heat in 1 tbsp oil until charred and cooked.

Toast bread

While sausages roast, split the French bread and lightly butter the cut sides with the softened butter. Place cut-side up on a baking sheet and toast in the oven for 5–7 minutes until golden and crisp. If you prefer, toast under a broiler for 2–3 minutes—watch closely to avoid burning.

Assemble sandwich

Spread mayonnaise on one interior half of the toasted bread and 2 tablespoons of rémoulade on the other half. Arrange the roasted andouille evenly along the bottom half. Top with shredded lettuce and tomato slices. Drizzle remaining 2 tablespoons rémoulade over tomatoes or serve on the side. Close sandwich, press gently, and cut into two servings.

If making rémoulade from scratch, whisk together 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp whole-grain or Creole mustard, 1 tsp Creole seasoning, 1 tsp hot sauce, 1 tsp lemon juice, 1 tbsp finely chopped cornichons or dill pickles, and 1 tbsp finely chopped green onion until smooth. Taste and adjust seasoning or heat. Chill in fridge until ready to use. (You can substitute 4 tbsp store-bought rémoulade for convenience.)

Heat 2 tbsp olive oil or bacon drippings in a large sauté pan over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the sliced collard greens to the pan in batches, wilting each batch slightly before adding more. Pour in 1 cup chicken or vegetable stock, add 2 tbsp apple cider vinegar, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook 20–30 minutes, stirring occasionally, until greens are tender and flavors meld. Adjust seasoning and finish with a splash more vinegar if desired.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp kosher salt. Add 1 tsp mustard seeds, 1 tsp black peppercorns, and 1 bay leaf. Bring to a simmer to dissolve sugar and salt, then remove from heat.

Place 1 cup sliced cucumbers (or mixed vegetables) in a jar or heatproof container. Pour the hot brine over the vegetables, press down so they are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes for quick pickles; best after 2–4 hours. Keeps in fridge up to 2 weeks.

Place the assembled Po' Boy on a plate with a generous scoop of collard greens and a small jar or ramekin of quick pickles on the side. Serve immediately while sausage and bread are warm.