Andouille Po' Boy


1/2 cup Creole or other stone-ground mustard
1/3 cup mayonnaise
1/2 teaspoon Cajun seasoning
1/4 cup (about 1 ounce) Wisconsin Parmesan Cheese, grated

2 tablespoon butter
2 large sweet onions, thinly sliced
4 fully cooked pork or chicken Andouille sausages
4 French rolls* or 4 baguette slices, cut to sausage length (about 5" long)
1 cup fresh spinach leaves
1 1/2 cups Wisconsin Provolone Cheese, shredded
Hot Louisiana-style pepper sauce, optional


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