Tennessee Grilled Andouille Sausage Po' Boys

Introduction

Experience the bold, smoky flavors of Tennessee with these grilled Andouille sausage po' boys, cooked to perfection on the Arteflame grill. Using a reverse sear method, we lock in all the juices and flavor by searing on the blazing-hot center grill grate, then finishing to temp on the flat top griddle. With crispy French bread, fresh toppings, and zesty remoulade, this recipe delivers Southern comfort with a smoky twist—right off the grill.

Ingredients

• 4 Andouille sausages
• 4 French baguette sandwich rolls
• 2 cups shredded lettuce
• 2 medium tomatoes, sliced
• Butter (for grilling, about 4 tbsp)
• Remoulade sauce (store-bought or homemade)
• Salt and pepper, to taste
• Optional: pickles or hot sauce

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill base.
3. Stack firewood on top of the napkins and light them.
4. Wait about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop is fully heated.

Step 2: Sear the Andouille Sausages

1. Place the Andouille sausages directly on the center grill grate.
2. Sear for 2 minutes on each side to get a charred, smoky crust and lock in juices.

Step 3: Finish Cooking on the Flat Top

1. Move the sausages from the center grate to a medium-heat zone on the flat griddle.
2. Cook for 6–8 more minutes, turning occasionally, until they reach an internal temp of 160°F.
3. Remove from the grill when they hit 145°F, as they will continue to cook while resting.

Step 4: Toast the Bread

1. Butter the inside of each roll generously.
2. Place them face down on the flat cooktop for 1–2 minutes until golden and crisp.

Step 5: Assemble the Po' Boys

1. Spread remoulade sauce generously on both sides of the toasted rolls.
2. Add a sausage to each roll.
3. Top with shredded lettuce, tomato slices, and add pickles or hot sauce if desired.

Tips

• Always use butter on the griddle for more flavor and better sear.
• Sear first on the center grate to lock in juices.
• Use a digital thermometer to track internal temps precisely.
• Don’t overcrowd the cooktop—use the Arteflame’s space efficiently.
• Build the sandwich while the sausages rest to save time.

Variations

1. Spicy Cajun Po' Boy: Use extra hot Andouille sausage and top with jalapeños and spicy Cajun remoulade.
2. Creole Crusted Po' Boy: Coat sausage in Creole seasoning before grilling for extra flavor.
3. BBQ Bacon Po' Boy: Wrap sausages in bacon and glaze with Tennessee-style BBQ sauce on the grill.
4. Southern Slaw Po' Boy: Top your sausage with tangy grilled slaw instead of lettuce and tomato.
5. Breakfast Po' Boy: Split the sausage and add grilled eggs and melted cheese for a smoky morning twist.

Conclusion

With just a few simple ingredients and your Arteflame grill, this Tennessee-style grilled Andouille sausage po’ boy delivers serious wow factor. The reverse sear method guarantees juicy, savory sausage every time, and the Arteflame’s solid steel cooktop ensures your foods sizzle—not burn. Whether it’s a casual cookout or a weekend indulgence, this recipe proves that grilling is pure Southern magic.

Best pairings

• Iced sweet tea or Tennessee whiskey
• Grilled corn on the cob with Cajun butter
• Grilled okra or crispy potato wedges
• Southern-style coleslaw
• Banana pudding or peach cobbler for dessert