Ben's Sausage and Potato Chip Po'Boy with Coleslaw
Source of Recipe
From "A Good Meal is Hard to Find" by Amy Evans and Martha Foose
Recipe Introduction
"Ben loved it when his favorite aunt, Mary Delilah, visited from Covington. She always toted with her a full complement of his favorite brand of potato chips that she smuggled out of the factory where she was the chief quality inspector. Not a defective bag got past her. She always told Ben that he ate so many that he might one day turn into a potato chip, giving those snips and snails a run for their money. Because that's what boys are made of."
List of Ingredients
◦ 1 pound Louisiana-style andouille sausage links, cut at an angle into 2-inch slices
◦ 2 tablespoons vegetable oil
◦ 1 medium yellow onion, roughly chopped
◦ 2 tablespoons unbleached all-purpose flour
◦ cup vegetable broth or water
◦ 1 tablespoon whole-grain Creole mustard
◦ Four 6-inch po'boy or French bread loaves, split
◦ 1 cup coleslaw
◦ Kettle-cooked potato chips
Recipe
In a big hot skillet, sear the sausage for about 4 minutes on each side, until nicely browned. Remove the sausage from the pan. Add the oil and onion to the pan. Cook, stirring, until the onion starts to brown, 2 to 3 minutes.
Stir in the flour and cook, stirring constantly, until brown as a grocery sack, about 3 minutes. Return the sausage to the pan and stir in the broth and mustard. Bring to a boil, then lower the heat to a simmer and cook for 8 to 10 minutes, until the sauce is like a gravy.
Divide the smothered sausage among the bread loaves.
Pile some slaw on each po'boy and stuff some chips in each.
Makes 4 sandwiches
❧ To make a tasty coleslaw, combine:
◦ 3 tablespoons mayonnaise
◦ 1 teaspoon light brown sugar
◦ 1 tablespoon rice vinegar
◦ 1 tablespoon buttermilk
◦ 1 teaspoon celery seeds
◦ 1 teaspoon salt
◦ teaspoon finely ground black pepper
◦ ⅛ teaspoon cayenne pepper
◦ 1 teaspoon dried dill
◦ One 16-ounce bag tricolor coleslaw blend
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