Grilled Cajun Beef Sausage (Printable version)
Savory grilled Cajun beef sausages layered with fresh veggies and Creole remoulade on toasted baguettes.
# Ingredient List:
→ Sandwich Components
01 - 4 Cajun-spiced beef sausages (12 oz total)
02 - 4 French baguettes or hoagie rolls, split lengthwise
03 - 1 cup shredded iceberg lettuce
04 - 2 medium tomatoes, thinly sliced
05 - 1 cup dill pickle chips or slices
06 - 1 small red onion, thinly sliced into rings
→ Creole Remoulade Sauce
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, minced
12 - 1 teaspoon hot sauce (Tabasco preferred)
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
# How to Make It:
01 - Prepare outdoor grill or indoor grill pan to medium-high heat, approximately 400°F. Allow grates to heat thoroughly for proper searing.
02 - Combine mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice in a small bowl. Whisk until smooth and fully incorporated. Season with salt and pepper to taste. Refrigerate until assembly.
03 - Place Cajun beef sausages on preheated grill. Cook for 10 to 12 minutes, turning every 3 to 4 minutes to achieve even browning on all sides. Sausages should reach internal temperature of 160°F. Transfer to plate and let rest for 2 minutes.
04 - While sausages rest, place split baguettes cut-side down on grill. Toast for 1 to 2 minutes until golden brown and lightly crisped. Remove from heat.
05 - Spread generous layer of remoulade on both cut sides of each baguette. Build sandwiches by layering shredded lettuce, tomato slices, pickle chips, and red onion rings on bottom half. Place grilled sausage atop vegetables. Close with top bun and press gently. Serve immediately while bread remains crisp.
# Expert Suggestions:
01 -
- The homemade remoulade comes together in minutes but tastes like it came from a French Quarter restaurant
- These sandwiches hit that perfect balance of crunch, creaminess, and Cajun heat
02 -
- Do not skip toasting the bread. It creates the barrier that keeps your sandwich from falling apart.
- Let the sausages rest before assembling. Cutting into them too soon lets all the juices escape.
03 -
- Warm the sausages slightly in the microwave before grilling to ensure they cook through without burning the outside
- Score the sausages lightly with a knife before grilling to help them release fat and cook more evenly