Grilled Cajun Beef Sausage

The first time I bit into a proper Po Boy was at a tiny sandwich shop in New Orleans where the paper bag already had grease spots showing through before I even walked out the door. Something about that crunch of crusty bread meeting juicy meat just stuck with me. Now whenever I make these at home, I can almost hear jazz music floating through the window.

Last summer I set up a little sandwich bar on our back patio and let everyone build their own. My dad usually grumbles about sandwiches being too much bread, but he went back for seconds. Something magic happens when that sausage hits the grill and the spices start sizzling.

Ingredients

• 4 beef sausages, Cajun-style: The Cajun spices already worked into these bring that authentic Louisiana heat without extra effort
• 4 small French baguettes: Look for ones with a really crackly crust that will hold up against all those juicy toppings
• 1 cup shredded iceberg lettuce: Its crispness and mild flavor lets the sausage shine while adding that classic crunch
• 2 medium tomatoes: Thin slices are key here so they dont slide right out when you take a bite
• 1 cup sliced dill pickles: These bright vinegary notes cut right through all that rich sausage and mayo
• 1 small red onion: Thin shavings add just enough sharp bite to balance everything out
• 1/2 cup mayonnaise: The creamy backbone that holds the remoulade together perfectly
• 1 tablespoon Dijon mustard: Adds that essential sharp tang that plain mustard just cannot match
• 1 tablespoon Creole mustard: Whole grain texture brings little bursts of flavor throughout
• 1 tablespoon ketchup: Just enough sweetness to mellow out all those spices
• 1 tablespoon minced parsley: Fresh green color and flavor that makes everything pop
• 1 teaspoon hot sauce: Adjust this based on how much heat you want to bring
• 1 teaspoon paprika: Deep smoky flavor and that gorgeous red color
• 1/2 teaspoon garlic powder: Consistent garlic flavor in every single bite
• 1/2 teaspoon onion powder: Rounds out all the other spices beautifully
• 1 teaspoon lemon juice: Bright acid that keeps the whole sauce from feeling too heavy

Instructions

Fire up the grill:

Get it to medium high heat so you are ready to cook everything quickly

Grill those sausages:

Cook them for 10 to 12 minutes and turn them often until they have gorgeous brown spots all over and are cooked through

Toast the bread:

Split your baguettes and throw them cut side down on the grill for just a minute or two until they are lightly golden

Mix the remoulade:

Whisk all those sauce ingredients together in a small bowl until everything is completely smooth

Build your masterpiece:

Slather remoulade on both halves of each baguette then pile on lettuce tomatoes pickles and onion before topping with the hot sausage

Press and serve:

Close each sandwich gently give it a little press and get these to the table while the bread is still warm and crisp

Save

These sandwiches have become our go to for Friday nights when nobody wants to cook but we still want something that feels special. The whole family gathers around the grill and there is something about assembling your own that makes the food taste even better.

Making It Your Own

Swap andouille or smoked sausage if you want even more depth of flavor. That smokiness adds another layer that takes this sandwich somewhere entirely new.

Perfect Pairings

Cold Zapps potato chips and a cold lager on the side make this feel like a complete meal. Something about the salty crunch against the sandwich just works.

Timing Is Everything

Have all your vegetables sliced before the sausages hit the grill. Once that sausage comes off you want to assemble and eat immediately while the bread still has that toast and the sausage is sizzling hot.

• Warm everything together for 30 seconds in the oven if you need to hold them
• Keep the remoulade in the fridge until the last possible second
• Never skip the toasting step on the bread

Save

These messy wonderful sandwiches are meant to be eaten standing up maybe with a napkin tucked in your collar and a cold drink within reach.

Recipe Questions & Answers

→ What type of sausages are best for this dish?

Cajun-style beef sausages work best to deliver bold, spicy flavor, but regular beef sausages with added Cajun seasoning also work well.

→ How do I make the Creole remoulade?

Whisk together mayonnaise, Dijon and Creole mustards, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, lemon juice, salt, and pepper until smooth.

→ Can I use other types of bread?

French baguettes or hoagie rolls are ideal for their crusty exterior and soft interior, but any sturdy sandwich roll will hold the ingredients well.

→ What grilling method is recommended?

Grill sausages over medium-high heat, turning occasionally for 10–12 minutes until browned and cooked through. Toast baguettes lightly on the grill for added crunch.

→ Are there good variations to try?

Try substituting with andouille or smoked sausages for extra depth, add sliced jalapeños for heat, or swap iceberg for romaine lettuce for a different crunch.