Sweet and Spicy Sausage Po-Boys

Sweet and Spicy Sausage Po-Boys

  By Steven M. Tilley

Prep Time: 10 min.
Cook Time: 1–¾ to 2–½ hours
Ready In: 2 to 2–¾ hours

Ingredients

• 3.25 lb (52 oz) smoked pork or beef rope sausage
• 10–14 cups water (as needed to cover)
• ¼ tsp (or more) black pepper, freshly ground
• ¼ tsp (or more) white pepper
• ¼ tsp (or more) cayenne pepper
• ¼ tsp (or more) cinnamon
• 1–5 drops (or more) Tabasco sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 cup golden brown sugar
• 1 cup honey
• ½ cup Steen’s 100% Pure Cane Syrup (any cane syrup or use molasses)
• 3 cans (15 oz each) tomato sauce
• Po-boy buns (or French bread / similar)

Directions

Step 1: Prep & Season Sausage

1. Cut sausage into 4–12-inch lengths.
2. Place in a pot with ~10 cups water (or enough to cover).
3. Add black pepper, white pepper, cayenne, cinnamon, Tabasco, Worcestershire, and soy sauce.
4. Bring to a rolling boil on high; boil 30 minutes, stirring occasionally.

Step 2: Sweeten the Broth

5. Add brown sugar, honey, cane syrup, and enough water to cover again (~2 cups).
6. Return to a boil, then reduce to low–medium; cook 30 minutes, stirring frequently to coat and prevent sticking.

Step 3: Build the Sauce

7. Stir in tomato sauce (rinse cans with a splash of water if you like).
8. Simmer 45–90 minutes, stirring frequently, until thickened and glossy.

Step 4: Serve

9. Remove from heat.
10. Load sausages into po-boy buns and spoon over extra sauce.

Author’s Note: A slow cooker does not work here — stovetop cooking and reduction create the correct texture and flavor.

🌡️ Food safety: Cook to an internal temperature of 160°F (71°C).

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