📝 About This Recipe
A true New Orleans Jazz Fest icon, this po'boy features the historic Vaucresson family's signature Creole hot sausage, a staple of the 7th Ward since 1899. The links are grilled until the casing snaps, releasing a spicy, paprika-rich juice that soaks into crusty French bread. Dressed 'fully' with cool mayo and crisp veggies, it represents the soulful intersection of Creole butchery and classic Crescent City street food.
🥗 Ingredients
The Star of the Show
- 1.5 pounds Vaucresson Creole Hot Sausage links (or high-quality spicy Chaurice/Creole hot sausage patties/links)
- 2 loaves Leidenheimer French Bread (approx. 12-inch loaves, or local crusty French bread with a light airy interior)
- 3 tablespoons Unsalted Butter (melted for toasting the bread)
The 'Fully Dressed' Toppings
- 1/2 cup Blue Plate Mayonnaise (essential for New Orleans authenticity)
- 2 cups Iceberg Lettuce (finely shredded for crunch)
- 2 large Creole Tomatoes (thinly sliced)
- 16-20 pieces Dill Pickle Chips (tart and crunchy)
- 2 tablespoons Yellow Mustard (optional, for extra tang)
- 1 bottle Crystal Hot Sauce (for serving)
Sautéed Aromatics (The Jazz Fest Secret)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 medium Green Bell Pepper (thinly sliced)
- 1 tablespoon Vegetable Oil
👨🍳 Instructions
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1
Preheat a cast-iron griddle or a large heavy skillet over medium-high heat. If using a charcoal grill, prepare for direct heat cooking.
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2
Prepare the sausages: If using links, slice them lengthwise (butterfly style) but do not cut all the way through. This allows for more surface area to sear and helps them sit flat on the bread.
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3
In a separate small skillet, heat the vegetable oil over medium heat. Add the sliced onions and bell peppers, sautéing for 8-10 minutes until softened and slightly caramelized. Set aside.
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4
Place the sausages on the hot griddle. Cook for 5-7 minutes per side, pressing down occasionally with a spatula to ensure a deep, mahogany-colored crust develops.
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5
While the sausage cooks, prepare the bread. Slice the French loaves in half lengthwise and brush the cut sides generously with melted butter.
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6
Toast the bread on the griddle or in a 350°F oven for 3-4 minutes until the edges are golden brown but the center remains soft and pillowy.
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7
Once the sausages are cooked through and the juices are bubbling, remove them from the heat. If they are very long, cut them into 6-inch segments to fit the bread.
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8
Apply a thick, even layer of Blue Plate mayonnaise to both the top and bottom interior of the toasted bread. This acts as a moisture barrier and flavor enhancer.
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9
Layer the bottom bread with a generous amount of shredded iceberg lettuce, followed by 3-4 slices of tomato. Lightly salt the tomatoes.
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10
Place the hot, seared sausage links directly on top of the tomatoes. The heat from the sausage will slightly soften the veggies, creating that classic po'boy texture.
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11
Top the sausage with the sautéed onions and peppers, and distribute the pickle chips evenly across the sandwich.
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12
Finish with several dashes of Crystal Hot Sauce and a drizzle of yellow mustard if desired. Close the sandwich and press down gently.
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13
Slice the 12-inch loaf in half diagonally. For the true New Orleans experience, wrap the sandwich tightly in butcher paper or parchment for 2 minutes before eating; this allows the flavors to steam together.
💡 Chef's Tips
Always use 'New Orleans style' French bread, which has a thin, crackly crust and a very light, airy crumb; heavy baguettes will overpower the sausage. Don't skimp on the mayonnaise—Blue Plate is the local favorite because its sweetness balances the spicy Creole heat of the Vaucresson sausage. If you can't find Vaucresson brand, look for a 'Hot Creole' or 'Chaurice' sausage rather than Italian or bratwurst to maintain the authentic flavor profile. Searing the sausage face-down (butterflied) is crucial for creating the 'crust' that holds the spicy fat and paprika spices. Wrapping the finished sandwich in paper for a few minutes is the secret to getting the bread to absorb just enough of the sausage drippings.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Cajun Crawtator flavor is the best match). Pair with a cold Barq's Root Beer in a glass bottle for a classic New Orleans lunch. An ice-cold Abita Amber or Jockamo IPA cuts through the richness and spice perfectly. Offer extra napkins—a good hot sausage po'boy should be slightly messy and very juicy. Serve alongside a simple vinegar-based coleslaw to provide a bright, acidic contrast.