Grilled Cajun Beef Sausage

The smell of sizzling Cajun spices takes me back to a tiny sandwich shop in the French Quarter where the owner claimed his secret was simply not overthinking the classics. I stood there watching him build these sandwiches with this rhythm and confidence that made the whole process look like second nature. The crunch of the bread, the snap of the sausage, the way the remoulade brought everything together. I went home that same night and tried to recreate what Id just experienced.

Last summer I made these for a crowd of skeptical friends who claimed they didnt like spicy food. By the time theyd finished their first sandwiches, two people were asking for the recipe and someone else was already Googling Cajun seasoning blends. Theres something about that combination of hot sausage, cool crisp vegetables, and tangy sauce that just works on every level.

Ingredients

• 4 beef sausages, Cajun-style: The star of the show, these bring that signature Louisiana heat and depth of flavor
• 4 small French baguettes: Crusty on the outside, soft inside, sturdy enough to hold everything together
• 1 cup shredded iceberg lettuce: Provides that essential crunch and fresh contrast to the rich sausage
• 2 medium tomatoes, thinly sliced: Look for ones that yield slightly when pressed, they shouldnt be mealy
• 1 cup sliced dill pickles: Their acidity cuts through the richness and adds brightness to every bite
• 1 small red onion, thinly sliced: A sharp bite that complements the mellow elements of the sandwich
• 1/2 cup mayonnaise: The base for our remoulade, use real mayo for the best results
• 1 tablespoon Dijon mustard: Adds that sharp, sophisticated edge to the sauce
• 1 tablespoon Creole mustard: Whole grain mustard brings texture and authentic flavor
• 1 tablespoon ketchup: Balances acidity and adds subtle sweetness
• 1 tablespoon minced parsley: Fresh herbs make everything taste brighter and more finished
• 1 teaspoon hot sauce: Adjust based on your heat tolerance, but dont skip it entirely
• 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder: The holy trinity of spice blend building blocks
• 1 teaspoon lemon juice: Fresh is best here, it wakes up all the other flavors

Instructions

Fire up the grill:

Get your grill to medium-high heat, about 375 to 400 degrees, you want it hot enough to get those nice grill marks quickly

Grill the sausages:

Cook them for 10 to 12 minutes, turning every few minutes until theyre browned on all sides and register 160 degrees internally, then let them rest briefly

Toast the bread:

Split those baguettes and give them a quick 1 to 2 minute toast on the grill until theyre lightly crisp and warm

Make the remoulade:

Whisk together all sauce ingredients in a small bowl until smooth, taste and adjust seasoning as needed

Build your masterpiece:

Spread remoulade generously on both halves, then layer with lettuce, tomatoes, pickles, onion, and that glorious sausage

Press and serve:

Close the sandwiches gently, press down just enough to help everything settle, and get them to the table while the breads still warm

Save

These sandwiches have become my go-to for summer cookouts because they feed a crowd, look impressive, and disappear faster than anything else on the menu. Theres something universally satisfying about that combination of flavors that makes people forget whatever else is on the table.

Choosing the Right Sausage

Andouille will give you the most authentic Louisiana flavor with its smoky depth and coarse texture, but a good quality beef kielbasa works beautifully if you amp up the Cajun seasoning. Look for sausages with visible spice flecks and avoid anything labeled mild.

Bread That Holds Up

A true French baguette with a crackly crust and open crumb is ideal, but in a pinch, a sturdy hoagie roll will get the job done. Just avoid soft sandwich bread that will turn to mush the moment that remoulade hits it.

Make-Ahead Strategy

The remoulade actually gets better after a day in the fridge, so feel free to double the batch and keep it on hand for burgers, fries, or really anything that needs a kick. You can slice all your vegetables in the morning and store them separately in the refrigerator.

• Dont assemble the sandwiches more than 30 minutes before serving or the bread will get soggy
• If grilling indoors, a cast iron skillet or grill pan works perfectly fine
• Wrap assembled sandwiches in foil and warm them in a 350 degree oven for 5 minutes if theyve cooled

Save

Grab some cold drinks, maybe some potato chips on the side, and enjoy a little taste of New Orleans wherever you are.

Recipe FAQs

→ What type of sausages work best for this sandwich?

Beef sausages with Cajun seasoning are ideal, but andouille or smoked sausages can also add extra smoky flavor.

→ How can I prepare the Creole remoulade?

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

→ What’s the best way to grill the sausages?

Grill over medium-high heat for 10-12 minutes, turning occasionally until browned and cooked through. Let rest briefly before assembling.

→ Are there any good substitutions for the vegetables?

Swap iceberg lettuce for romaine for crunch or add sliced jalapeños for a spicy kick.

→ How should the baguettes be prepared?

Split and lightly toast the baguettes on the grill for 1-2 minutes until crisp to add texture and warmth.