Remember the sausage marathon last week? Well that sausage always brings to mind, gumbos & jambalaya, never the sinple but Tastee Poboy (you can say Poboy, sub, grinder, etc....).
We have acoomplished the first step, procurring that hot tastee sausage. Boil it (punch a couple a holes so some of that grease can escape) and split it. Normally I gently slice 1/2 way thru the casing about ever 1/4 inch to insure you can bite through and not pull the whole piece of sausage with one bite. Thats no good. But since this is my sausage I know it doesn't need it.
Fresh light and airy poboy bread, not to be confussed with french bread. Mustard & Mayo, ( not that fake stuff). The poboy bread usually needs a 1/2 to 3/4 inch slice removed from the center so the groceries don't go sliding all over the place.
The basic fully dressed ingredients.
Chips work well with the sandwich, but if you are special and have some really fresh of Idaho's best, its pomme de frites (yes I know the grease is a little dirty, but those taters clean it up). BTW I am doing the twice fried method.
Now we build it.
Oppps.... no home grown this years so I found these things called V'lassic Ovals, I highly recommend 'em.
There ya have it a hot cajun smoked sausage poboy!
Again I apploigize for no bear view, the fried were moist and tender inside, brown and crispy out. I rolled the poboy in butcher paper tightly and allowed it to sit a min. so all those juiced get all married together.
Cold beer, poboy, and Pomme dr Frites. BTW I am now full as a tick!
If that don't make ya hungry it just ain't gonna happen.
Thanks for checking it out.