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July 12, 2006

Patton's Hot Sausage/Giovanni's Po-Boys

Giovanni's
1325 Veterans Memorial Blvd., Metairie
504.835.4558

One of my favorite po-boys to order is a hot sausage, dressed. The reason is simple: most po-boy places use Patton's Hot Sausage patties. While many places can be very inconsistent in their roast beef sandwiches, it's very, very difficult to screw up a hot sausage po-boy. All you do is grill up a couple of patties, put them on good french bread, and dress it up.

I was in a po-boy mood last week and mentioned it on LiveJournal, and a friend reminded me of Giovanni's on Veterans. I hadn't been over there since the storm, so I stopped by. Last time I was there, the entire kitchen crew was asian, today it was three white guys. It's hard to tell these days who owns a place and who just works there, since help is so scarce that many owners are actually in their own kitchens. No worries, though, because hot sausage is difficult to screw up.

I ordered a half a po-boy, and it came with two patties on it. That's between 1/3 and 1/2 pound of meat (it's probably half a pound pre-cooked, but sausage has a good bit of shrinkage). Patton's hot sausage fries up well, with a good crunchy crust. I didn't see where Giovanni's gets their bread from, but it was crunchy and fresh. Their lettuce and tomato were also fresh and well-chilled.

Top all this off with a Diet Barq's, and I had an excellent lunch!

Posted by YatPundit at July 12, 2006 10:39 AM

Comments

How can I have the Patton's sausage delivered to my front door,Thanks Kp.

Posted by: Kevin Perry at October 5, 2006 12:22 PM

google "pattons's hot sausage" and you'll find links to several places you can order it from...I've never ordered from any of them, so i hesitate to suggest one..

Posted by: YatPundit at October 5, 2006 12:56 PM

Do you Know Most places want over 130 dollars for a 10 pound bucket of Pattons Hot Sausage patties! Outrageous! they are taking advantage of the fact that we, well I'm weak for the Patton's Brand sausage =(

Posted by: helen at October 31, 2006 1:45 PM