Grilled Cajun Beef Sausage

The first time I bit into a proper Po Boy in New Orleans, I understood why people get passionate about sandwiches. The crunch of that crusty bread against the tender meat, the way the remoulade bridges everything together, it is not just food, it is architecture. I have been making my version at home ever since, especially when I need something that feels like a celebration but does not take all day.

Last summer I made these for a backyard cookout and watched my friend Mark, who claims he does not like sandwiches, go back for seconds. There is something about the combination of grilled sausage and that tangy sauce that makes people gather around the platter. Now they are my go to when I want to feed a crowd without spending hours at the stove.

Ingredients

• 4 beef sausages, Cajun-style: I have used regular beef sausages with extra Cajun seasoning in a pinch and they still work beautifully
• 4 small French baguettes or hoagie rolls, split: Look for bread with a good crust that will hold up to all those toppings without getting soggy
• 1 cup shredded iceberg lettuce:Iceberg might seem basic but its crunch is essential here, romaine just does not give you that same texture
• 2 medium tomatoes, thinly sliced:Pat them dry with paper towels before assembling so your bread does not get waterlogged
• 1 cup sliced dill pickles:These cut through the richness of the sausage and remoulade
• 1 small red onion, thinly sliced:Soak them in ice water for 10 minutes if you want to mellow out the sharpness
• 1/2 cup mayonnaise:The foundation of the remoulade, use a good quality one for the best flavor
• 1 tablespoon Dijon mustard:Adds that sharp edge that balances the creamy mayo
• 1 tablespoon Creole or whole grain mustard:I prefer Creole for the extra spice but whole grain gives you nice texture
• 1 tablespoon ketchup:Just enough to give the sauce body and a touch of sweetness
• 1 tablespoon minced parsley:Fresh parsley makes the sauce look and taste brighter
• 1 teaspoon hot sauce:Adjust this based on your heat tolerance, I usually add a little extra
• 1 teaspoon paprika:Smoked paprika adds a nice depth if you have it on hand
• 1/2 teaspoon garlic powder:Distributes garlic flavor evenly without any raw bite
• 1/2 teaspoon onion powder:Works with the fresh onion to give layered flavor
• 1 teaspoon lemon juice:Fresh is best here, it brightens everything up
• Salt and black pepper, to taste:Remember the sausages are already seasoned so go easy on the salt

Instructions

Get the grill ready:

Preheat your grill to medium high heat, you want it hot enough to get good char marks on the sausages without burning them

Grill those sausages:

Cook the Cajun beef sausages for 10 to 12 minutes, turning them every few minutes until they are nicely browned all over and cooked through

Give the bread some attention:

While the sausages rest, split the baguettes and throw them cut side down on the grill for just a minute or two until they are golden and crisp

Make the magic sauce:

Whisk together the mayonnaise, both mustards, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice until smooth

Build your masterpiece:

Spread a generous layer of remoulade on both sides of each toasted baguette, then pile on lettuce, tomatoes, pickles, and red onion

Bring it all together:

Nestle a grilled sausage into each sandwich, press down gently to help everything settle, and serve them while the bread is still warm

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My dad used to make Sunday sandwiches that were nothing like this, but they taught me that the time spent putting a sandwich together matters. These Po Boys have become one of those recipes where the making is as enjoyable as the eating.

Making It Your Own

I have swapped andouille or smoked sausage for the beef when I wanted something with more smokiness, and both work fantastic. The beauty of a Po Boy is how forgiving it is, you can adjust the heat level, change up the vegetables, or even make a vegetarian version with grilled portobello mushrooms.

Serving Suggestions

There is something about a cold lager alongside these sandwiches that just makes sense. I like to serve them with Zapps potato chips or a simple coleslaw to add another crunchy element to the meal.

Timing And Prep

The remoulade actually gets better if you make it a day ahead, which is one less thing to do when you are hungry. I usually prep all my vegetables in the morning so all I have to do at dinner time is grill the sausages and assemble.

• Keep your toasted bread warm in a low oven while you finish everything else
• Set up an assembly line with all your ingredients ready to go
• These sandwiches are best eaten immediately but the components can be prepped ahead

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These sandwiches have a way of turning a regular Tuesday into something worth celebrating. Grab some napkins and dig in.

Common Recipe Questions

→ How should I grill the Cajun beef sausages?

Grill the sausages over medium-high heat for 10–12 minutes, turning occasionally until browned and cooked through. Let them rest for 2 minutes before assembling.

→ Can I substitute the beef sausages for another type?

Yes, andouille or smoked sausages work great for a different smoky flavor profile without compromising the dish’s essence.

→ What is in the Creole remoulade?

The remoulade combines mayonnaise, Dijon and Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic and onion powders, lemon juice, salt, and pepper for a creamy, tangy spread.

→ Is there an option to add heat to the sandwich?

Adding sliced jalapeños provides extra heat, complementing the Cajun spices nicely without overpowering the other flavors.

→ What type of bread works best for these sandwiches?

Small French baguettes or hoagie rolls are ideal as they toast well on the grill and hold all ingredients with a satisfying crunch.