| | Directions |
- To make the sauce, combine the mustard, mayonnaise, and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
- Place sausage slices in a heavy skillet over medium heat. Saute until golden brown and cooked through (about 2-3 minutes per side). Transfer to paper towels to drain.
- Butter bread or buns and grill; keep warm in a low oven.
- Spread toasted bread or buns generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded cabbage (cole slaw mix) and top with the pickle slices, onion, and tomato slices.
- Next, place 4 sausage slices on top and finish with other half of bread or bun, affixing top with fancy picks. Slice in half and enjoy!
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Servings: 8
|  | | Ingredients | | - | | SPICY MUSTARD SAUCE: |
| - | | 12 tablespoons Dijon mustard |
| - | | 6 tablespoons mayonnaise |
| - | | 1 teaspoon Worcestershire sauce |
| - | | Tabasco sauce or other hot sauce to taste |
| - | | PO' BOY SANDWICH: |
| - | | 8 seeded hoagie buns or 6-inch sections of French bread |
| - | | 4 tablespoons butter |
| - | | 1 package PREMIO Pepper, Onion, and Mushroom Sausage, thawed, and cut into 1/2-inch slices |
| - | | 6 cups cole slaw salad mix |
| - | | 24 thin dill pickle slices |
| - | | 1 red onion - thinly sliced (optional) |
| - | | 2 large tomatoes, sliced thin |
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