Grilled Andouille Sausage Po Boys (Tennessee Style) | Arteflame

Introduction

There is nothing quite like the sound of a casing snapping on a hot grill followed by that immediate waft of hickory smoke. This Tennessee Grilled Andouille Sausage Po' Boy is the ultimate backyard comfort food—a glorious mess of spicy pork, crisp lettuce, and tangy remoulade held together by toasted French bread. It captures the soul of Southern grilling, blending high-heat searing with the comfort of a handheld feast. Whether you are craving a taste of the bayou or just something robust for a Friday night, this sandwich delivers a sensory experience that is crunchy, creamy, and wonderfully chaotic.

Why You'll Love This Recipe

This sandwich is a masterclass in contrasting textures and temperatures. By using the Arteflame grill, we get an aggressive sear on the sausage while gently caramelizing the onions on the flat top. It is bold, smoky, and satisfying without being overly complicated, making it the perfect centerpiece for a laid-back game day or a hearty family dinner. Plus, the homemade remoulade elevates it from a simple sausage sandwich to a restaurant-quality meal.

Kitchen Wisdom

• Manage your heat zones: Start the sausages in the center for that signature snap, then move them to the outer ring to finish cooking gently so they stay juicy.
• Toast the bread last: A soggy bun is a tragedy. Toast your buttered rolls on the flat top right before assembly to ensure a sturdy, crunchy vessel for the saucy filling.
• Let the sauce marry: Make the remoulade first. Letting it sit in the fridge while you grill allows the garlic and Cajun spices to bloom, creating a deeper flavor.

Swaps & Substitutions

If authentic Andouille is hard to find, a high-quality smoked Kielbasa or spicy Italian sausage works beautifully. For a slightly lighter remoulade, you can swap half the mayonnaise for Greek yogurt without losing that creamy tang.

Ingredients

The Meat & Bread

• 4 links Andouille sausage (high-quality, smoked)
• 4 French rolls or Hoagie buns, split
• 3 tbsp Unsalted butter, melted (for brushing buns)

The Tennessee Remoulade

• 1/2 cup Mayonnaise
• 1 tbsp Creole mustard (or spicy brown mustard)
• 1 tsp Hot sauce (adjust to taste)
• 1 tsp Lemon juice, fresh
• 1 tsp Cajun seasoning blend
• 1 clove Garlic, minced
• 1 tbsp Capers, drained and chopped

The Toppings

• 2 cups Iceberg lettuce, shredded thin
• 2 large Tomatoes, sliced
• 1/2 White onion, sliced into rings (for grilling)
• Pickles or pickled jalapeños (optional)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat top griddle reaches a steady cooking temperature.
2. While the grill heats up, whisk together the mayonnaise, Creole mustard, hot sauce, lemon juice, Cajun seasoning, minced garlic, and chopped capers in a small bowl. Set this remoulade aside in the refrigerator to let the flavors meld.

Step 2: Grill the Veggies and Sausage

1. Brush the onion rings lightly with a little oil or butter. Place them on the flat top griddle surface (the medium-heat zone). Cook them until they soften and develop a nice golden char, turning occasionally. Move them to the cooler outer edge to keep warm.
2. Place the Andouille sausages directly on the center grill grate for a high-heat sear. Grill for about 2-3 minutes per side until the casing snaps and you see distinct grill marks.
3. Move the sausages to the flat top surface to finish cooking through without burning the exterior.

Step 3: Toast the Buns

1. Brush the inside of the split French rolls generously with melted butter.
2. Place the rolls cut-side down on the flat top griddle. Watch them closely; you want a golden-brown crunch, which should take about 1-2 minutes depending on the heat of your specific zone.

Step 4: Assembly

1. Generously slather the toasted bottom bun with the spicy remoulade sauce.
2. Layer the shredded lettuce and tomato slices on the bottom bun.
3. Place a hot, grilled Andouille sausage on top of the veggies.
4. Top with the grilled onions and extra pickles or jalapeños if desired.
5. Add a final smear of sauce to the top bun and close the sandwich. Serve immediately while hot.

Tips

Mastering this Tennessee Grilled Andouille Po' Boy comes down to temperature management on your Arteflame. The beauty of this grill is the ability to create different heat zones. Keep your sausages near the center initially to get that signature snap in the casing, but finish them further out so they remain juicy without drying out. Do not rush the toasting of the bread; a soggy bun can ruin a Po' Boy. The bread needs enough structural integrity to hold the juices from the sausage and the remoulade.

If you cannot find authentic Andouille sausage, look for a high-quality smoked Polish sausage or a spicy Kielbasa, though the flavor profile will shift slightly. Additionally, prepping your remoulade at least an hour in advance allows the garlic and Cajun spices to bloom within the mayonnaise, creating a much deeper flavor profile than if you mix it right before serving.

Variations

While the classic Andouille version is a showstopper, the versatility of the Po' Boy format allows for endless creativity. You can easily adapt this recipe to suit different dietary preferences or flavor cravings. By utilizing the varying heat zones of the flat top grill, you can cook delicate seafood alongside hardy sausages without flavor transfer. Here are a few ways to mix things up:

• Surf and Turf: Add grilled shrimp seasoned with Old Bay alongside the sausage for a decadent combo.
• Cheesy Melt: Place a slice of Provolone or Pepper Jack cheese on the sausage while it's on the flat top to melt it right before assembly.
• The "Sloppy" Po' Boy: Slice the sausage into coins or chop it roughly before grilling for a looser, easier-to-bite sandwich.
• Chicken Andouille: Substitute pork sausage with a chicken-based Andouille for a slightly lighter version.
• Vegetarian Twist: Use spicy plant-based sausages and grill heavy portobello mushroom slices as a supplement.

Best pairings

A sandwich this bold requires beverages and sides that can stand up to the heat and fat. The richness of the pork and the creaminess of the remoulade beg for something acidic or carbonated to cleanse the palate. In Tennessee, nothing beats a local craft lager or a crisp pilsner, which cuts through the spice beautifully. If you prefer non-alcoholic options, a classic Southern sweet tea with extra lemon or a spicy ginger beer makes for an excellent companion.

For sides, keep it rustic and grilled since your Arteflame is already hot. Grilled corn on the cob slathered in chili-lime butter is a fantastic choice. Alternatively, a vinegar-based coleslaw provides a crunchy, tangy contrast that balances the heaviness of the sausage. Kettle-cooked potato chips dusted with Cajun spice are also a simple, crowd-pleasing addition to the plate.

Conclusion

The Tennessee Grilled Andouille Sausage Po' Boy is more than just a meal; it is a celebration of fire, flavor, and Southern tradition. Using the Arteflame grill allows you to achieve a depth of flavor that standard stovetop cooking simply cannot replicate. The combination of the smoky char on the sausage, the buttery crunch of the bread, and the zesty kick of the homemade remoulade creates a symphony of tastes in every bite.

We hope this recipe inspires you to get outside, fire up the grill, and bring a taste of the South to your backyard. Whether you stick to the classic recipe or experiment with your own variations, the result is guaranteed to be delicious. Gather your friends, crack open a cold drink, and enjoy the process of cooking as much as the feast itself.