Sausage and Egg Po'Boys

By Sharon T

Sorry can't find a good picture.
Great different breakfast sandwich.

I leave out the mustard and the Remoulade hot pepper sauce in this recipe, and sometimes the pickles. Just plane Jane when it comes to my sandwiches.

Ingredients

• 1/2 cup remoulade
• 1 pound bulk breakfast sausage
• 2 teaspoons Dijon-style mustard
• Nonstick cooking spray
• 4 hoagie buns, split
• Shredded iceberg lettuce
• 8 lengthwise sandwich pickle slices (optional)
• 4 hard-cooked eggs, sliced
• Bottled hot pepper sauce (optional)
• 1 cup mayonnaise
• 1/4 cup pickle relish
• 2 tablespoons capers, drained
• 1 tablespoon Creole or spicy brown mustard
• 1 tablespoon snipped fresh parsley
• 2 teaspoons bottled hot pepper sauce
• 1 teaspoon lemon juice

Details

Servings 4
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

Prepare Spicy Remoulade.

In a medium bowl combine sausage and mustard. Shape mixture into six 4-inch-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-inch 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.