Grilled Cajun Beef Sausage (Printable)
Juicy Cajun beef sausages nestled with fresh veggies and creamy Creole remoulade in a crisp baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 beef sausages, Cajun-style (or regular beef sausages + Cajun seasoning)
02 - 4 small French baguettes or hoagie rolls, split
03 - 1 cup shredded iceberg lettuce
04 - 2 medium tomatoes, thinly sliced
05 - 1 cup sliced dill pickles
06 - 1 small red onion, thinly sliced
→ Creole Remoulade
07 - 1/2 cup mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Creole or whole grain mustard
10 - 1 tablespoon ketchup
11 - 1 tablespoon minced parsley
12 - 1 teaspoon hot sauce (e.g., Tabasco)
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1 teaspoon lemon juice
17 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat grill to medium-high heat.
02 - Grill the Cajun beef sausages for 10–12 minutes, turning occasionally, until well browned and cooked through. Remove from grill and let rest for 2 minutes.
03 - While sausages are grilling, split the baguettes and lightly toast them on the grill for 1–2 minutes until crisp.
04 - In a small bowl, whisk together all remoulade ingredients until smooth.
05 - Spread a generous layer of remoulade on both sides of each baguette. Layer with shredded lettuce, tomato slices, pickles, and red onion. Place a grilled sausage in each sandwich.
06 - Close the sandwiches, press gently, and serve immediately.
# Expert Advice:
01 -
- The remoulade comes together in minutes but makes everything taste restaurant special
- Grilling both the sausage AND the bread creates this incredible texture contrast that changes everything
- These are hearty enough for dinner but casual enough for a weekend lunch with friends
02 -
- Letting the sausages rest for a couple minutes keeps all the juices inside instead of running all over your cutting board
- Toast the bread just before assembling or it will lose that perfect crunch that makes a Po Boy special
03 -
- Spread remoulade on both top and bottom bun, it keeps the bread from getting soggy
- Pat the tomatoes dry with paper towels so they do not make everything waterlogged