Call me a traitor if you like. I love all of the po-boys that we eat in this part of the world.
I am not crazy, however, about the alligator version. The po-boy with cold cuts is good, but it is not the same thing.
The rest of the po-boy offerings are good, though. I have to tell you, though, that the sausage and grilled pepper hero taken from our Northern friends is also a favorite of mine.
If you use fresh sausage, mild Italian is my favorite, and grill it, not much else is better.
Sign Up and Save
Get six months of free digital access to the Sun Herald
1 sausage per po-boy
1 green or red bell pepper per po-boy
2-3 slices you favorite melting cheese
Grill the sausages after simmering in water or beer for 5 minutes. Place the peppers over an open flame and cook until well blackened, turn often. Place in a paper sack and leave for 5 minutes. Remove and rinse under running water to remove all the blackened skin. Add mayonnaise to the baguettes, add the sausages and then the peppers. Serve at once.