Ingredients
1 pound andouille sausage links, cut on the bias into 2-inch slices
2 tablespoons flour
2 tablespoons olive oil
1 medium onion, cut into 1-inch rings
1 green pepper, cut into 1-inch rings
1 tablespoon Essence
1 cup veal reduction
3 tablespoons Creole mustard
2 (6-inch) French bread loafs, spilt in half
1 cup Kicked up Cole Slaw
Zapp’s Potato Chips
