Grilled Cajun Beef Sausage (Printer-friendly)

Juicy Cajun-spiced beef sausages with fresh veggies and Creole remoulade in a crisp baguette sandwich.

# What You’ll 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 10–12 minutes, turning every 3–4 minutes, until well browned and internal temperature reaches 160°F. Remove from heat and let rest for 2 minutes.
03 - While sausages cook, split baguettes lengthwise and place cut-side down on the grill. Toast for 1–2 minutes until lightly crisp and golden.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, lemon juice, salt, and black pepper until smooth and fully combined.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, pickles, and red onion. Place a grilled sausage on top. Close sandwich with top half of bread.
06 - Press sandwich gently to compact ingredients slightly. Serve immediately while bread is still crisp and sausage is warm.

# Expert Tips:

01 -
  • The homemade remoulade sauce comes together in minutes but tastes like you spent hours perfecting it
  • Everything grills at once, making this perfect for feeding a hungry crowd without standing over the stove
  • The crunch from pickles and lettuce against the spicy sausage creates that perfect texture contrast
02 -
  • Let the sausages rest for a couple minutes after grilling or all those juices will run out onto your cutting board instead of staying in the sandwich
  • Toast the cut side of the bread, not the outside, so the inside stays sturdy against all those wet ingredients
  • Spread remoulade on both top and bottom buns so every bite gets that perfect sauce distribution
03 -
  • Buy sausages from a local butcher if you can find them, they usually have better flavor and seasoning than grocery store brands
  • Let your remoulade sit at room temperature for 15 minutes before serving so it spreads easily and flavors pop

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