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Hot Venison Sausage Po-Boys: What To Do With All That Deer Meat
Here in South Louisiana, we can turn anything into a po-boy. One of my favorite sandwiches to make is the hot sausage po-boy. But like most hunters, I am often faced with the question, “What am I going to do with all this deer meat?” So, I started thinking about ways to use venison that went beyond the usual recipes, and that’s when it hit me – why not take that classic hot sausage po-boy concept and make it with venison?
Jump directly to the recipe!
The idea came to me while grinding some deer meat for sausage. Instead of following the traditional hot sausage po-boy recipe, I decided to experiment with deer sausage patties. But the real breakthrough came when I replaced the cooking oil with Louisiana Hot Sauce on the griddle. That simple change made all the difference
The recipe itself is straightforward:
- Deer sausage patties (thin)
- Louisiana Hot Sauce
- Po-boy bread or French bread
- Mayonnaise
- Yellow mustard
- White American cheese
- Optional: shredded lettuce, sliced tomatoes, pickles
Directions
Heat your griddle to medium-high. Instead of oil, coat the cooking surface with Louisiana Hot Sauce. Place your deer sausage patties directly on the hot sauce and leave them on until they develop a well-done crust.
While the meat cooks, cut your French bread into 6-inch sections and split them. Spread mayonnaise on both sides of the bread. When the patties are done, stack them on the bread and top with white American cheese. I keep mine simple, with just meat and cheese. I’ve had it with shredded lettuce, pickles, and tomatoes and returned to the simple stacked meat and cheese sandwich.
I use white American cheese because that works best on traditional hot sausage po-boys, but provolone is a decent alternative if that’s what you have on hand. Here’s an extra step that I like to add before finishing up: after building the sandwich, put it back on the griddle and press it down like a panini. The bread gets crispy, and the cheese melts completely into the meat.
This isn’t a complicated recipe, but it makes good use of your venison while giving you a taste of a delicious hot sausage po-boy.
Give it a try the next time you want something different to do with your deer meat.
Recipe Details
Venison Hot Sausage Po-Boy
Prep Time: 10 mins | Cook Time: 15 mins | Servings: 2-4
Ingredients:
- Deer sausage patties (thin)
- Louisiana Hot Sauce
- Po-boy bread or French bread
- Mayonnaise
- Yellow mustard
- White American cheese
- Optional: shredded lettuce, sliced tomatoes, pickles
Instructions:
- Heat your griddle to medium-high and coat the cooking surface with Louisiana Hot Sauce instead of oil.
- Place deer sausage patties directly on the griddle and cook until they develop a well-done crust.
- Cut French bread into 6-inch sections and split them open.
- Spread mayonnaise on both sides of the bread.
- Stack the cooked patties on the bread and top with white American cheese.
- Optional: Add shredded lettuce, sliced tomatoes, and pickles.
- For an extra crispy finish, press the assembled sandwich back onto the griddle like a panini until the bread is toasted and the cheese melts.
Notes:
Provolone cheese can be used as an alternative to white American cheese. This method provides a spicy and crispy twist on the classic hot sausage po-boy.
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