This andouille sausage sandwich is loaded with sauteed peppers, onions, and a perfectly seared split andouille sausage served on a hoagie roll. Dress it up with my cajun mayo or a generous dash of hot sauce!
Andouille Sausage sandwich ingredients
- Red bell pepper - Any sweet pepper will suffice.
- Sweet onion - I think sweet onions fit best, but red onions can be substituted in a pinch.
- Cooking oil - Used to saute the peppers and onions. Olive oil or canola works great.
- Lettuce - No need to get fancy here, shredded iceberg lettuce is fine.
- Andouille sausage - Look for sausages that fit your buns, andouille sausages are sold in a wide range of sizes.
- Hoagie roll - Sub rolls or brat buns can also be substituted, but hoagie rolls are best. However, you get extra credit if you can get your hands on New Orleans French Bread, such as is used for Po-Boys.
- Condiment - I recommend my cajun mayo but plain mayonnaise or hot sauce can be used instead. Alternatively, creole or dijon mustard are great choices too!
The best way to cook the sausage
My favorite way to cook sausages for sandwiches such as this is to split them open and sear them. There are a couple of benefits to doing this. First of all, searing creates better flavor and texture as the exposed meat crisps and chars. Secondly, a split sausage fills out the larger hoagie roll best, so each bite is consistent.
The best way to split a sausage is to slice it down the center without cutting it completely through. Leave part of it attached so it opens and closes like a book. This will keep half of the sausage from falling out of the bun.
Is this a Po-Boy Sandwich?
This is not a traditional Po-Boy, however, Po-Boys have been known to be crafted with spicy New Orleans sausages. More commonly they are made with fried seafood, or roast beef. However, despite the flexibility of the fillings, the one thing everyone seems to agree on is a traditional Po-Boy should be served on New Orleans French Bread, not any ol' hoagie roll.
Tips for making this sandwich
- Sauteing the onions and peppers is best, but don't overcook them. It is best to leave a little bit of crunch in them.
- Toasting your hoagie roll will improve its texture.
- This recipe calls for using a skillet, but making these on the grill would be phenomenal!
Can you do me a favor? If you enjoyed my post would you mind sharing it with your friends? You can see more of my recipes by liking me on Facebook and follow me on Pinterest too. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
Andouille Sausage Sandwich
- 4 andouille sausages
- 4 hoagie rolls
- 1 cup shredded lettuce
- 1 tablespoon cooking oil
- 2 red bell peppers (sliced)
- 1 sweet onion (sliced)
- Add oil to a skillet set over medium heat and saute peppers and onions until tender-crisp.
- Slice the sausages in half, leaving one side attached so they open like a book.
- In a separate skillet (or in the same skillet, after the vegetables have finished cooking) cook the sausages over medium-low heat until seared and cooked through. Flip the sausages to cook evenly.
- While sausages cook, lightly toast the interior of your hoagie rolls.
- Assemble sandwich by spreading lettuce on the bottom of the bun opening, topped with pepeprs and onion, then a sausage.