| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Main dishes, Sandwiches |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-inch French bread sections |
| 4 |
|
Links chaurice or hot Italian sausage |
| 1/2 |
c |
Creole Mustard-Mayonnaise Sauce; recipe below |
| 3 |
c |
Finely shredded cabbage or lettuce |
| 15 |
sl |
Dill pickle |
| 1/2 |
lg |
Red onion; thinly sliced |
| 1 |
lg |
Tomato; sliced -Creole Mustard-Mayonnaise Sauce— |
| 1/2 |
c |
Creole or Dijon mustard |
| 1/4 |
c |
Homemade or good commercial mayonnaise |
| 1/2 |
ts |
Worcestershire sauce |
|
|
Tabasco® sauce; to taste |
INSTRUCTIONS
For the sandwich: Preheat oven to 350° F. Warm the French bread for 10
minutes.
In a heavy skillet, fry the sausages for 15 minutes over medium heat,
turning the links so they brown evenly.
Slice the bread in half lengthwise and spread generously with Creole
Mustard-Mayonnaise Sauce on both sides.
On one side, heap the shredded cabbage or lettuce and lay over it pickle
slices, onion and tomato. Place a split hot sausage on top, close up the
sandwich as best you can and get to work. Makes 4 servings.
For the Creole Mustard-Mayonnaise Sauce: Mix all ingredients thoroughly.
Makes 3/4 cup.
Recipe by: Aidells & Kelly, Hot Links and Country Flavors; Knopf, 1990
Posted to recipelu-digest Volume 01 Number 669 by "Crane C. Walden"
<cranew@foothill.net> on Feb 1, 1998
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