Finished Sweet and Spicy Sausage Po-Boy in a soft bun with glossy sausage

Sweet and Spicy Sausage Po-Boys

Smoked rope sausage simmered in sweet heat, reduced to a shiny glaze, and piled into po-boy buns.

By Steven M. Tilley •

Prep: 10 minutes
Cook: 1 ¾ – 2 ½ hours
Ready in: 2 – 2 ¾ hours
Yield: 8–12 po-boys (bun size varies)

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

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

Step 3: Build the Sauce

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

Step 4: Serve

  1. Remove from heat.
  2. Load sausages into po-boy buns and spoon over extra sauce.
Cut rope sausage pieces in the pot, ready to boil Sausage pieces simmering in seasoned water Boiling pot as sausage simmers Brown sugar measured and ready Sugar and sweeteners added to pot Pouring syrup into pot Sausage coated as liquid reduces Tomato sauce cans Tomato sauce stirred into pot Sauce thickening as it simmers Rich glossy sausage ready for buns Finished Sweet and Spicy Sausage Po-Boy ready to eat

Recipe by Steven M. Tilley.

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