Grilled Cajun Beef Sausage (Print version)

Juicy Cajun-spiced beef sausages paired with fresh veggies and Creole remoulade on a crisp baguette.

# Ingredient List:

→ 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 Make It:

01 - Preheat grill to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the grill and cook for 10–12 minutes, turning occasionally, until well browned and cooked through with an internal temperature of 160°F. Remove from grill and let rest for 2 minutes.
03 - While sausages are grilling, split the baguettes and lightly toast them cut-side down on the grill for 1–2 minutes until golden and crisp.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice until smooth and well combined. Season with salt and black pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer the bottom half with shredded lettuce, tomato slices, pickles, and red onion. Place a grilled sausage on top of the vegetables.
06 - Close the sandwiches with the top half of the baguette, press gently to compact layers, and serve immediately while the sausage is still warm.

# Expert Advice:

01 -
  • The homemade remoulade comes together in two minutes and makes everything taste like a restaurant made it
  • These sandwiches hit that perfect balance of crunchy bread, spicy meat, and cool creamy sauce
02 -
  • Let the sausages rest for a couple minutes after grilling so all those juices do not run out the moment you cut in
  • Assemble these right before serving because soggy bread is the quickest way to ruin a perfect Po Boy
03 -
  • If your grill is running hot, move the sausages to a cooler zone to finish cooking without burning the outside
  • Warm the remoulade slightly before serving if it has been refrigerated, it spreads more easily and tastes better

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