Grilled Cajun Beef Sausage (Printable Version)
Bold grilled Cajun beef sausages layered with fresh veggies and Creole remoulade in a crisp baguette.
# What You Need:
→ 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°F to 400°F.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10 to 12 minutes, turning occasionally to ensure even browning on all sides. Sausages are done when internal temperature reaches 160°F and exterior is well browned. Remove from grill and let rest for 2 minutes.
03 - While sausages are grilling, split the baguettes lengthwise. Place cut-side down on the grill for 1 to 2 minutes until lightly toasted and crisp. Remove and set aside.
04 - In a small mixing bowl, combine mayonnaise, Dijon mustard, Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice. Whisk thoroughly until completely smooth and well incorporated. Season with salt and black pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded iceberg lettuce, tomato slices, dill pickle slices, and red onion. Place a grilled sausage on top of the vegetables. Close with top half of baguette.
06 - Press sandwiches gently together. Serve immediately while sausages are still warm and bread retains its crisp texture.
# Expert Suggestions:
01 -
- The homemade remoulade sauce comes together in seconds but tastes like you simmered it all day
- Everything gets that beautiful char from the grill, including the bread which makes all the difference
02 -
- Letting the sausages rest for a couple minutes after grilling keeps all those juices inside instead of running all over your plate
- The toasted bread creates a barrier that keeps the sandwich from getting soggy even with all those fresh veggies
03 -
- Aim for sausage links that are about the same length as your bread so you get meat in every single bite
- Pat your tomatoes dry with paper towels before assembling so the bread stays crisp