Grilled Cajun Beef Sausage

The first time I had a proper Po Boy was at this tiny corner spot in New Orleans where the owner called everyone baby and the air smelled like bay leaves and happiness. I took one bite of that sandwich, juice running down my wrist, and understood why people get religious about Louisiana food. This version brings those loud, messy, wonderful flavors home without needing a plane ticket.

Last summer I made these for a backyard gathering and watched my usually quiet neighbor light up after his first bite. He stood there by the grill, sandwich in hand, and told me stories about his time in Baton Rouge. Food does that sometimes, doesnt it? It opens doors and starts conversations.

Ingredients

• 4 beef sausages, Cajun-style: The real deal adds authentic depth, but regular beef sausages rubbed with Cajun seasoning work beautifully too
• 4 small French baguettes or hoagie rolls: Look for bread with a crackly crust and soft interior that can stand up to all those juicy toppings
• 1 cup shredded iceberg lettuce: Iceberg might seem basic, but its crunch and mild flavor are exactly what a Po Boy needs
• 2 medium tomatoes, thinly sliced: Choose tomatoes that give slightly when pressed and have that deep summer smell
• 1 cup sliced dill pickles: Their vinegar bite cuts through the rich sausage and creamy sauce
• 1 small red onion, thinly sliced: A quick soak in ice water tames the harshness if you are sensitive to raw onion
• 1/2 cup mayonnaise: The foundation of a great remoulade, so use a brand you actually like
• 1 tablespoon Dijon mustard: Adds that sharp background note that keeps the sauce from being too flat
• 1 tablespoon Creole or whole grain mustard: The texture and spice level here make all the difference
• 1 tablespoon ketchup: Just enough sweetness and body to round everything out
• 1 tablespoon minced parsley: Fresh herbs brighten up an otherwise rich and heavy sandwich
• 1 teaspoon hot sauce: Adjust this based on your heat tolerance, but do not skip it entirely
• 1 teaspoon paprika: Both color and a subtle smoky warmth
• 1/2 teaspoon garlic powder: Convenience meets consistency, perfect for this sauce
• 1/2 teaspoon onion powder: Works alongside the fresh onion for layers of flavor
• 1 teaspoon lemon juice: A squeeze of acid brings everything into focus
• Salt and black pepper: The final seasoning that makes all ingredients sing together

Instructions

Fire up the grill:

Get it to medium high heat, that sweet spot where you can hold your hand above the grates for about three seconds

Grill those sausages:

Cook them for 10 to 12 minutes, turning every few minutes until they are deeply browned and snap when you cut into them

Toast the bread:

Split the baguettes and let them kiss the grill for just a minute or two, watching closely so they do not burn

Make the magic sauce:

Whisk together all the remoulade ingredients in a small bowl until smooth and taste it, adjusting seasoning if needed

Build your masterpiece:

Spread remoulade generously on both halves of each baguette, then layer in lettuce, tomato, pickles, onion, and that beautiful sausage

Press and serve:

Close the sandwiches gently, give them a light press to marry all the flavors, and get them to the table while everything is still warm

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These sandwiches have become my go to for feeding hungry crowds without spending hours in the kitchen. Something about the combination of spicy sausage, tangy sauce, and all those fresh toppings just makes people happy.

Choosing Your Sausage

I have experimented with andouille, smoked sausage, and even homemade Cajun beef links. The smoked varieties add another layer of complexity that works beautifully here. Just remember that heavily smoked sausages may need less grill time.

Making It Ahead

The remoulade actually gets better after a few hours in the refrigerator, so feel free to mix it up in the morning. You can also slice your vegetables ahead, but keep them separate until assembly time to maintain that perfect crunch.

Perfect Pairings

A cold lager or ice tea cuts through the richness of these sandwiches beautifully. I also like to serve them with Zapps potato chips or a simple cucumber salad dressed in vinegar. Keep the sides light and let the sandwich be the star.

• Have extra napkins ready because these get gloriously messy
• Let guests add extra hot sauce if they want more heat
• Leftovers rarely happen but the components store well for next day lunches

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There is something deeply satisfying about a sandwich that requires two hands and full attention. Make these for people you love.

Recipe FAQs

→ What type of sausages work best for this sandwich?

Cajun-style beef sausages enhance the bold flavors, but regular beef sausages with added Cajun seasoning also work well.

→ Can I make the Creole remoulade ahead of time?

Yes, the remoulade can be prepared in advance and stored in the refrigerator for up to two days to allow flavors to meld.

→ What bread is ideal for assembling these sandwiches?

Small French baguettes or hoagie rolls provide the perfect crusty and sturdy base to hold the fillings without becoming soggy.

→ Are there any good substitutions for the toppings?

Romaine lettuce can replace iceberg for a different texture, and jalapeños add extra heat if desired.

→ How should the sausages be cooked for best results?

Grilling over medium-high heat for 10–12 minutes ensures the sausages are well browned and juicy inside.