Grilled Cajun Beef Sausage (Printable)
Cajun-spiced beef sausages paired with fresh veggies and creamy Creole remoulade in a crusty baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 beef sausages, Cajun-style (or regular beef sausages plus 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, finely 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
# Directions:
01 - Prepare grill to medium-high heat, approximately 375-400°F, ensuring grates are clean and lightly oiled.
02 - Place Cajun beef sausages on preheated grill and cook for 10-12 minutes, turning every 3-4 minutes, until evenly browned and internal temperature reaches 160°F. Transfer to plate and rest for 2 minutes before assembling.
03 - While sausages cook, place split baguettes cut-side down on grill for 1-2 minutes until golden and crisp. Remove and set aside.
04 - In small mixing bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, lemon juice, salt and pepper until smooth and fully incorporated.
05 - Spread generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, pickle slices and red onion rings. Place grilled sausage on top. Close sandwiches and press gently.
06 - Cut sandwiches diagonally and serve immediately while bread is still crisp and sausages are hot.
# Expert Tips:
01 -
- The homemade remoulade makes everything taste like it came from a Louisiana kitchen
- Its messy, satisfying, and secretly simple to pull together on a weeknight
02 -
- The bread must be toasted or the remoulade will turn everything soggy within minutes
- Letting the sausages rest before assembling keeps all the juices inside where they belong
03 -
- Mix the remoulade a day ahead to develop deeper, more cohesive flavors
- Score the sausages lightly in a few places before grilling to prevent them from bursting