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Creole Hot Sausage Po-Boy

Prep Time:

30 mins.

Cook Time:

10 mins.


2 Sandwiches

The Vaucresson family has been making sausage in New Orleans since 1899, and have served their classic sausage po-boys at the New Orleans Jazz Festival since 1971. Our version is not to be missed.


Red Onion Pickle

  • 1 red onion
  • 1/2 cup apple cider (or distilled white vinegar)
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon coarse salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds

Creole Mustard Sauce

  • 1/2 cup Blue Plate® Mayonnaise
  • 2 teaspoons Creole mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Po-Boy Sandwiches

  • 1 pound Vaucresson Creole Hot Sausage, or other hot sausage (not smoked)
  • 1 tablespoon olive oil
  • 1 loaf po-boy bread or French bread, cut into 4 pieces


  1. Make the Red Onion Pickle: Using a mandolin or a sharp knife, slice the red onion as thinly as possible. Bring the vinegar, water, sugar, salt, mustard seeds and coriander seeds to a boil. Cook, stirring occasionally, until sugar and salt have dissolved, about 3 minutes. Transfer the onions to a heat resistant, resealable jar and pour the liquid mixture over the onions. Let stand at room temperature for at least 30 minutes. Store up to 2 weeks in the refrigerator.
  2. Make the Creole Mustard Sauce: Combine the mayonnaise, Creole mustard, yellow mustard, Worcestershire, hot sauce, onion powder and garlic powder in a bowl and mix well. Refrigerate in a sealed container until ready to use.
    Divide the sausage into 2 links. Heat a pan or a griddle to medium heat, add the olive oil and when hot add the sausage to the pan. Brown the sausage on all sides, about 5 minutes total. Cover and cook until cooked through, 165℉, about 5 minutes.
  3. Make the sandwiches: Slice the bread pieces in half lengthwise. Spread about 1 tablespoon of the Creole Mustard Sauce on one side of the bread. Add a link of sausage, sprinkle with 1 to 2 tablespoons pickled onions and drizzle with another tablespoon of the sauce on top. Serve hot.