Grilled Cajun Beef Sausage (Printable)

Juicy Cajun-spiced beef sausages with crisp lettuce, tomatoes, pickles, and creamy Creole remoulade on toasted baguettes.

# What You'll Need:

→ Sandwich Components

01 - 4 beef sausages, Cajun-style (or regular beef sausages + 2 tablespoons Cajun seasoning)
02 - 4 small French baguettes or hoagie rolls, split lengthwise
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 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, finely minced
12 - 1 teaspoon hot sauce (such as Tabasco)
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

# Directions:

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 every 3 to 4 minutes, until evenly browned and internal temperature reaches 160°F. Transfer to a clean plate and let rest for 2 minutes.
03 - While sausages are grilling, place split baguettes cut-side down on the grill. Toast for 1 to 2 minutes until lightly crisp and golden. 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 pepper to taste.
05 - Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, dill pickle slices, and red onion rings. Place a grilled sausage on top of the vegetables. Close with the top half of the bread and press down gently.
06 - Serve sandwiches immediately while bread is still crisp and sausages are warm.

# Expert Tips:

01 -
  • Its like having a Louisiana street party right on your dinner plate
  • The homemade remoulade makes all the difference and keeps for weeks
  • Everything comes together in under 40 minutes with minimal prep work
02 -
  • Letting the sausages rest for even 2 minutes keeps them juicy instead of losing all those delicious juices when you cut into them
  • Overloading the sandwich makes it impossible to eat, restraint with the toppings actually gives you better flavor balance
03 -
  • Pat your tomatoes dry with paper towels before slicing to prevent your sandwich from becoming waterlogged
  • Let the assembled sandwiches sit for 5 minutes before eating to let the flavors meld together

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