Lafayette Sausage Poboys

Sausage and a Jack Miller's style BBQ sauce.

Yeah for those they don't grill, just get a big crock pot or slow cooker and cook the sausage in the Jack Millers....

poboy buns. not french bread, but like a large hot dog bun.

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but have no clue how to prepare a sausage poboy like the ones you get down there.

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This is confusing? What do you mean prepare? Cook sausage to the method that you like and put on a bun with some sauce.

And if you want the GOAT bbq sausage poboy...

1. Butter bun and put on hot grill for about 30 secs
2. Slather Jack Miller BBQ Sauce on entire interior
3. Crumble handful of Lays Plain Potato Chips or Zapps Crawtators onto bun
4. Add sausage link
5. 3-4 dashes of Tabasco/Louisiana/Crystal hot sauce
6. Cover top with grilled onions
7. Devour that bitch with your favorite beer

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Sausage and a Jack Miller's style BBQ sauce.

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No such thing as a "po boy bun" ... as I suspected, you're eating a big arse hot dog and calling it a po boy.

If you like Italian style sausages, by themselves, on pasta or on a poboy, this is the best method I've used.. I've also found the best Italian sausages are from Fresh Market.. I've never tried topping them with Provolone cheese but it would probably be excellent.

Italian Sausages

4-6 tbsp of good olive oil
2 lbs Italian sausage
1 white or Vidalia onion, sliced into long strips
1 red bell pepper, sliced into long trips
1 can of San Marsano Italian whole tomatoes, remove stamen from each tomato and crush tomatoes by hand
½ c of dry white wine

Put 3-4 tbsp olive oil in large sauté pan and heat to medium high
Brown the sausage in sauté pan
Set oven to 350 degrees
Once browned, remove the sausages and put into oven proof pan (Pyrex dish)
Add 2 more tbsp. of oil to pan and add 3-4 whole cloves of garlic, sauté for about 2 minutes
Reduce heat to med-low and add dry white wine and deglaze and then brown the pan drippings.
Increase heat to med high and add peppers, onion and tomatoes.
Cook til golden or el dente, using the juice from the tomatoes if liquid is required to keep from sticking.
Remove sausages from the oven and slice in 2 ½ in links, on a bias.
Reduce heat to med.
Add sausages to the mixture on the stove and stir for a couple of minutes.
Add dried oregano if desired.
Turn off heat and let rest for 5 minutes before serving.
Tip: The trick is to adjust the heat effectively so that you obtain the right texture for the peppers and onions. You want them to be slightly firm, not mushy.

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Then WHY call it a "po boy"?

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I didn't

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you were just trolling.

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swing and a miss