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Started By
Message
re: Toppings for sausage poboy
Posted on 11/14/17 at 10:29 am to Jibbajabba
Posted on 11/14/17 at 10:29 am to Jibbajabba
quote:
For a good sausage poboy, what do you consider for toppings? Jack millers? Mustard? Kraft? Cattlemans?
Yes.
quote:
Do you put lettuce and tomato?
No.
0
Posted on 11/14/17 at 11:12 am to Jibbajabba
Pig Stand, mustard, mayo
Posted on 11/14/17 at 12:37 pm to BlackPot
quote:
Lejeunes sausage or Eunice Superette
Both good choices!
Posted on 11/15/17 at 6:26 am to cuyahoga tiger
And within an hour I am asleep on the couch. I don't know the reason. but a hot sausage po-boy makes me sleepy.
Posted on 11/15/17 at 9:28 pm to CoachChappy
I'm a sauce and condiment conessiour, and Jack Millers is downright nasty. I did not grow up here in Louisiana though
Posted on 11/16/17 at 5:16 am to MiloDanglers
I think that is a common thing. I have several friends from other parts of the country who all hate jack millers but everyone I know from south LA at least likes it, if not loves it.
Posted on 11/16/17 at 5:19 am to Jibbajabba
Mustard, jalapeños.
Posted on 11/16/17 at 5:47 am to Jibbajabba
Born and raised in Terrebonne Parish. Most people I know dont care for it.
Posted on 11/16/17 at 7:12 am to Jibbajabba
quote:
I honestly expected at least a couple votes for jack millers.
Jack Miller's is good on everything barbecue'd, toasted French bread, garlic bread, rice dressing, sausage. Like everything else that comes out of Ville Platte, I think it's a Cajun thing, yet to be widely discovered.
My favorite sausages right now are 1) Frey 2) T-Boy's 3) Eunice Poultry (mixed)
This post was edited on 11/16/17 at 7:15 am
Posted on 11/16/17 at 7:25 am to bdevill
Depends on the sausage. Sometimes BBQ sauce on grilled sausage with mayo, mustard and pickles, sometime dressed with lettuce, tomatoes, pickles, mustard and mayo and sometime just BBQ sauce.
Here's a question for y'all........ Do you prefer the sausage whole or sliced in half lengthwise"
Off topic but I wish there was a list of all of the smoked and specialties meats in Louisiana.
Posted on 11/16/17 at 8:56 am to Cajunate
I slice it in half if I make a sandwich. You better not cut that link if it's in a poboy. Only sociopaths do that.
Posted on 11/16/17 at 8:56 am to bdevill
Where is Frey coming from?
Posted on 11/16/17 at 9:26 am to Jibbajabba
Ralph Frey makes it in Mowata and sells to the restaurant industry. It's available through him, personally. I'll update with store info asap.
Posted on 11/16/17 at 9:33 am to Jibbajabba
quote:Naw its a little more regional than just south La. The Prairie Parishes (Evangeline / St. Landry). We grew up on it. Not a condiment its a staple!
from south LA
Posted on 11/16/17 at 12:42 pm to Jibbajabba
Jack Miller’s.
Or simmer down in a small pot half Jack Miller’s and half Sweet Baby Ray’s.
Either way, JM should be involved.
Or simmer down in a small pot half Jack Miller’s and half Sweet Baby Ray’s.
Either way, JM should be involved.
Posted on 11/16/17 at 1:45 pm to ragincajun03
Something I discovered on accident is that if you mix wataburger jalapeño ranch with jack millers you get a ridiculously good sauce.
Posted on 11/16/17 at 2:38 pm to Jibbajabba
I like traditional po-boy toppings (shredded lettuce, pickles, some Duke's or Blue Plate), but a good pepper relish will also add some kick. Made one this weekend with the wild boar/pork Charlie's Sausage...damn it was good.
This post was edited on 11/16/17 at 4:38 pm
Posted on 11/16/17 at 4:43 pm to Jibbajabba
quote:
Where is Frey coming from?
Superfoods on 2nd Street in Crowley is the only place that carries Frey sausage, at this time.
This post was edited on 11/16/17 at 5:14 pm
Posted on 11/16/17 at 11:36 pm to Jibbajabba
Dressed with a grain mustard and some hot sauce.
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