Grilled Cajun Beef Sausage (Printable)
Savor smoky Cajun-spiced beef sausages with fresh veggies and tangy Creole remoulade on a crusty baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 beef sausages, Cajun-style (or regular beef sausages + 2 tablespoons Cajun seasoning)
02 - 4 small French baguettes or hoagie rolls, split lengthwise
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 into rings
→ Creole Remoulade
07 - 1/2 cup mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Creole mustard or whole grain mustard
10 - 1 tablespoon ketchup
11 - 1 tablespoon fresh parsley, minced
12 - 1 teaspoon hot sauce (preferably Tabasco)
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1 teaspoon fresh lemon juice
17 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F. Clean grates and lightly oil to prevent sticking.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes, until well browned on all sides and internal temperature reaches 160°F. Remove from grill and let rest for 2 minutes before serving.
03 - While sausages are grilling, split the baguettes in half lengthwise. Place cut-side down on the grill for 1-2 minutes until lightly toasted and crisp. Watch carefully to prevent burning.
04 - In a small mixing bowl, combine mayonnaise, Dijon mustard, Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice. Whisk thoroughly until smooth and fully incorporated. Season with salt and pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, pickles, and red onion rings. Place one grilled sausage on each sandwich. Top with remaining baguette half.
06 - Press sandwiches gently together. Serve immediately while sausage is hot and bread remains crisp. Cut in half diagonally if desired for easier handling.
# Expert Hacks:
01 -
- The homemade remoulade comes together in two minutes and makes everything taste like a Louisiana roadhouse
- That first bite when the crusty bread gives way to juicy sausage and cool crunch is absolutely unbeatable
02 -
- Letting the sausages rest for a couple minutes after grilling keeps all those juices inside instead of running onto your plate
- The remoulade tastes even better if you make it an hour ahead and let the flavors hang out together
03 -
- If your grill is already hot for something else, cook the sausages in a cast-iron skillet on the stovetop instead
- Wrap the assembled sandwiches in foil for a few minutes if you need to keep them warm for a party