I grew up in a Cajun family in southern Louisiana. Traditions ran deep, and we met at different houses for meals three or four times a week: gumbo, fried catfish, chicken stew, boiled crawfish and crabs. Even though I've laid down my roots in Seattle, I find ways to bring my old world here. There's a lot of Louisiana in this sandwich, because it starts with chaurice, a fresh, spicy Creole-Cajun pork sausage, like an uncured version of Spanish chorizo. Once the meat is out of the casing, it's easy to form patties that are the perfect size for the bread. Traditional po'boy bread has a light, crisp crust and an airy center. Also, when you order a po'boy in Louisiana, you'll be asked what you want on it, and the common answer is "dressed" — mayo, pickle, tomatoes, and lettuce. I spice up the mayonnaise with another Louisiana specialty, Crystal hot sauce. It's relatively mild and lets you add enough to get that vinegar zip without making it too hot.
Ingredients
- 4 links (about 1/2 lb) chaurice (fresh chorizo, or, as a substitute, spicy pork sausage)
- Soft French-style long loaf, split horizontally, and cut into 2 six-inch pieces
- Unsalted butter
- Hot sauce aioli (see below)
- Iceberg lettuce, shredded
- Large ripe tomato, thinly sliced and dressed with coarse salt and ground black pepper
- Dill pickle, sliced lengthwise into long "planks"
Instructions
Halve sausage links horizontally, remove meat from casing, and flatten into long patties. (You will have four.) In a skillet over medium heat, fry patties until cooked through and browned on both sides, about 6 to 8 minutes. Lightly butter bread and lightly toast in skillet (butter side down). Spread bread (upper and lower halves) with aioli. Arrange sausage patties on bottom half (two per sandwich) and layer shredded lettuce, tomato slices, and dill-pickle planks on top half of bread. Close sandwiches and press down lightly with the palm of your hand to flatten them in place.
How to Make Hot Sauce Aioli
Ingredients
- 4 egg yolks
- Pinch coarse salt
- Squeeze fresh lemon juice
- 1 clove garlic, finely chopped
- 2 tsp Louisiana-style hot sauce (adjust according to taste), Crystal brand if possible
- 1 cup canola oil
Instructions
Place all ingredients except oil in blender (or bowl of food processor) and slowly add oil, processing until thick and creamy. Makes about 1 cup.
Kevin Davis is the chef and owner of the Steelhead Diner in Seattle's Pike Place Market. His favorite sandwich besides this one is the porchetta from Salumi in Seattle.
ncG1vNJzZmivp6x7pr%2FQrqCrnV6YvK57xaimnWWUp7avt46fpqicX6eypLXPnqpomWZlhXh70aKaoWWSpMZuv8Cnm7Chk516s7HCoqeeZZyhenF%2Fj3Fm