My brother from another daddy, the Swamp Chef, hung out with the family at my Mom's house and manned the BBQ grill. And what's the perfect accompaniment to a family gathering but BBQ Sausage Po-boys!
It's an easy and tasty recipe if you can rustle up some good-quality sausages. Well my nephew Chef Matt has a connection in Baton Rouge, Louisiana and the meat purveyor is called Iverstine Farms Butcher. You can read all about them a click away here.
They've been around for a decade and they butcher and smoke their own meats. And you can believe the Swamp Chef on this one, Iverstine Smoked Sausages are the bomb, yeah!
Just show up at the deli counter and take your pick. The Swamp Chef went for it and got three different types of smoked sausage: Green Onion, Jalapeño, and Flyin Hawaiin (sic.)
The flavors are subtle, so the meat and smoke dominate. There's a little heat from jalapeno, some onion flavor, and sweetness, too.
These sausages are rough-ground just the way I like it. And since they are smoked and cooked all the way through all you need to do is char them a little bit on the grill.
Now for a Po'boy, it's all about the bread, and most grocers here in Gonzales, Louisiana sell large loaves of fresh French Bread. Local French loaves are a bit softer than typical crusty and chewy loaves you might get at a French restaurant.
Normally a Po'boy Sandwich is dressed in mayo, lettuce, tomato, and pickle slices. But since the Swamp Chef had the grill going it was easy to throw on some bell pepper and onions for the Po'boys - sausage with grilled veggies and a smear of Dijon mustard are a great combo.
Check out the video below. If you have a fave local sausage then you can make your own Swamp Chef BBQ Sausage Po'boy.
My YouTube video link for viewing or embedding, just click here.
If you're looking for a tasty side for the BBQ Po'boy then look no further than my Mom's Cajun Potato Salad. Click here to see the tasty recipe and yummy photo illustrations.
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