Grilled Cajun Beef Sausage (Printable)

Bold grilled Cajun beef sausages layered with fresh lettuce, tomatoes, pickles, and Creole remoulade.

# Ingredient List:

→ Sandwich Components

01 - 4 Cajun-style beef sausages (or regular beef sausages plus 1 tablespoon 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

→ 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 (such as 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

# Steps:

01 - Set up your grill or grill pan over medium-high heat, aiming for approximately 375-400°F. Allow the grates to preheat for at least 5 minutes to ensure proper searing.
02 - Place the Cajun beef sausages directly on the preheated grill grates. Cook for 10-12 minutes, turning every 3-4 minutes to achieve even browning on all sides. The sausages should reach an internal temperature of 160°F and develop a nice charred exterior. Transfer to a plate and let rest for 2 minutes to allow juices to redistribute.
03 - While the sausages finish cooking, place the split baguettes or rolls cut-side down on the grill. Toast for 1-2 minutes until golden brown and lightly crisp, watching carefully to prevent burning.
04 - Combine the mayonnaise, Dijon mustard, Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice in a small mixing bowl. Whisk vigorously until fully incorporated and smooth. Season with salt and pepper to taste, adjusting spice levels as desired.
05 - Spread a generous layer of the prepared remoulade on both the top and bottom halves of each toasted baguette. Build each sandwich by layering shredded iceberg lettuce, tomato slices, dill pickles, and red onion on the bottom half. Place one grilled sausage on top of the vegetables.
06 - Close each sandwich with the top half of the baguette. Press down gently to compress the layers slightly. Serve immediately while the sausages are still warm and the bread maintains its slight crunch from grilling.

# Expert Tips:

01 -
  • The homemade remoulade comes together in minutes but tastes like it came from a restaurant kitchen
  • Everything gets piled onto one sandwich, so each bite hits all the flavor notes at once
  • The spicy sausage against cool crisp lettuce and tangy pickles is just perfect
02 -
  • Lett the sausages rest for a couple of minutes before slicing or serving so the juices redistribute
  • Dont skip toasting the bread, that crunch is what makes a true Po Boy experience
  • The remoulade can be made a day ahead and actually tastes better after the flavors meld
03 -
  • Look for baguettes with a really crackly crust and soft interior
  • Taste your remoulade and adjust the hot sauce to match your spice tolerance

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