Subj : BH&G 2761
To   : All
From : Dave Drum
Date : Thu May 20 2021 19:47:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sausage & Egg Po'boys
 Categories: Breads, Pork, Vegetables, Greens
      Yield: 4 Servings
 
    1/2 c  Spicy Remoulade
      1 lb Bulk breakfast sausage
      2 ts Dijon-style mustard
           Cooking spray
      4    Hoagie buns; split
           Shredded iceberg lettuce
      8    Lengthwise sandwich pickle
        sl (opt)
      4 lg Hard-cooked eggs; sliced
           Bottled hot pepper sauce
           - (optional)

MMMMM----------------------SPICY REMOULADE---------------------------
      1 c  Mayonnaise
    1/4 c  Pickle relish
      2 tb Capers; drained
      1 tb Creole or spicy brown
           - mustard
      1 tb Snipped fresh parsley
      2 ts Bottled hot pepper sauce
      1 ts Lemon juice
 
  PREPARE SPICY REMOULADE: In a medium bowl combine
  mayonnaise, pickle relish, capers, mustard, parsley,
  bottled hot pepper sauce, and lemon juice.
  
  In a medium bowl combine sausage and mustard. Shape
  mixture into six 4" diameter patties. Coat a large
  nonstick skillet with cooking spray; heat skillet over
  medium-high heat. Add patties; cook about 6 minutes or
  until no longer pink, turning once. Remove from skillet.
  Cut patties into 1/2" strips.
  
  Spread the bottoms of hoagie buns with some of the Spicy
  Remoulade. Layer with lettuce, sausage strips, pickle
  slices (if desired), and hard-cooked eggs. Drizzle with
  the remaining Spicy Remoulade and, if desired, sprinkle
  with hot pepper sauce. Replace tops of hoagie buns.
  
  Makes: 4 servings
  
  Better Homes & Gardens | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "42? 7 and a half million years and all you can come up with is 42?!"

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