Grilled Cajun Beef Sausage (Printable)
Juicy Cajun beef sausage layered with fresh veggies and creamy remoulade in a lightly toasted baguette.
# What You’ll Need:
→ Sandwich Components
01 - 4 Cajun-style beef sausages (or regular beef sausages with 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
→ Creole Remoulade
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 minced fresh parsley
12 - 1 teaspoon hot sauce (Tabasco or similar)
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 black pepper to taste
# How-To Steps:
01 - Prepare outdoor grill or indoor grill pan to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the heated grill. Cook for 10-12 minutes, turning every 3-4 minutes until evenly browned and internal temperature reaches 160°F. Transfer to a cutting board and let rest for 2 minutes.
03 - While sausages cook, place split baguettes cut-side down on the grill. Toast for 1-2 minutes until lightly crisped and golden brown.
04 - In a small mixing bowl, combine mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice. Whisk vigorously until completely smooth and well incorporated. Season with salt and black pepper to taste.
05 - Spread a generous layer of remoulade 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.
06 - Top with the remaining baguette halves. Press down gently to compact the sandwich slightly. Serve immediately while the sausage is still warm and the bread retains its crunch.
# Expert Advice:
01 -
- The remoulade comes together in minutes but makes everything taste like you have been cooking all day
- These sandwiches hit that perfect balance of crunchy, creamy, spicy, and fresh
02 -
- I learned the hard way that warm remoulade can make bread soggy, so keep it chilled until the last minute
- Letting the sausages rest for a couple minutes off the grill makes a huge difference in juiciness
03 -
- If your baguettes are fresh from the bakery, let them sit uncovered for a few hours to develop a sturdier crust
- A little drizzle of the remoulade over the sausage before closing the sandwich is a game changer