Beer-Braised Smoked Sausage Po'Boy with Griddled Vidalia Onions and Sauce Duo
Prep time
Cook time
Total time
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Serves: 4
  • 4 (6 to 8-inch) links smoked sausage
  • 1 tablespoon vegetable oil
  • 2 bottles of beer
  • 1 tablespoon olive oil
  • 4 medium Vidalia onions, peeled and sliced
  • 1 teaspoon sugar
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Kosher salt and freshly ground black pepper
  • 1 cup Creole mustard or brown mustard
  • 2 tablespoons mayonnaise
  • 4 soft po'boy buns, such as Evangeline Maid
  • 4 tablespoons butter, melted
  • 2 tablespoons vinegar-based barbecue sauce, such as Pig Stand
  1. With a sharp knife, slice open the sausage lengthwise without going all the way through.
  2. In a skillet with a lid over medium-high heat, add the vegetable oil. Add the sausage and brown on both sides, laying it flat. Add the beer and cover, and lower the heat to simmer. Cook for 30 minutes. Remove the sausage and keep warm. Pour off the liquid and reserve.
  3. In the same skillet with a lid over medium-high heat, add the olive oil and the onions. Cook until the onions brown and begin to caramelize, about 10 minutes. Add ½ cup of the beer braising liquid and cover to let steam for 5 minutes. Uncover and add the sugar and Cajun seasoning along with a sprinkle of salt and pepper. Cook uncovered until the liquid evaporates and turn off the heat. Keep warm.
  4. In a mixing bowl, add the mustard and mayonnaise. Stir to incorporate and set aside.
  5. Preheat the oven to 400ºF. Place the buns on a baking sheet and brush the interior and exterior with melted butter. Move to the oven and bake until crispy, about 10 minutes. Remove and keep warm.
  6. For serving, slather the inside of the bun with mustard sauce. Place a sausage in the center, open it up, and pour the barbecue sauce along the inside of the link. Pile on the onions. Serve more barbecue sauce on the side with potato chips and an ice-cold beer.
You may argue that these sausages would be even better cooked on an outdoor grill, and you may be correct. However, I like the simplicity of cooking everything in one sizzling hot skillet, plus firing up the pit in the heat of South Louisiana is not always high on my list. I like the soft, hot dog-type po’boy bread from Evangeline Maid, so if you can’t find it, feel free to use a regular foot-long bun. This po’boy is a messy sandwich, so feel free to cut it in half, and be sure to crisp the bread in the oven so it will hold together firmer.
Recipe by Acadiana Table at