Longanisa Po’boy

Cornmeal Fried Longnisa Sausage Po’Boy:

1 pack Four Star Artisan Longanisa Sausage

4 demi baguettes or French bread

1 cup Creole remoulade sauce

1 cup all purpose flour

2 eggs

1 cup cornmeal

1 ice berg lettuce, shredded

2 vine ripe tomatoes, sliced

2-3 cups of vegetable oil.

Creole remoulade sauce:

1/2 cup mayonnaise

2 tablespoon pickles, diced

3 green onions, finely minced

2 Tablespoons lemon juice

2 Tablespoon parsley, chopped

1/2 Worcestershire sauce

1-2 Tablespoons Louisiana Hot Sauce

1/2 teaspoon paprika

2 Tablespoons creole mustard

2 Tablespoon Slap Yo Mama Creole Seasoning

1/4 teaspoon sea salt

Cornmeal Fried Longnisa Sausage Po’Boy:

1. Peel casing off of sausage.  Cut into 4 diagonal sliced about 1/4” thick.  
2. Three step bread the pieces of sausages. Dredge in flour shaking off excess, then in egg wash, then in the corn meal.  
3. Shallow fry in until all golden brown.  Season.
4. Slice bread in half, start layering with the creole remoulade, sliced tomatoes, crispy sausage, shredded lettuce and topped with more creole remoulade.  Enjoy!

Creole remoulade sauce:

1. In a mixing bowl combine all ingredients.  Taste and adjust seasoning.