Grilled Cajun Beef Sausage

The first time I bit into a proper Po Boy in New Orleans, sauce was dripping everywhere and I didnt care a bit. That messy, glorious sandwich memory stuck with me for years until I finally started recreating it at home. Now, these Cajun beef sausage versions have become my go-to when I need something that feels like a celebration but comes together on a Tuesday.

Last summer I made these for a neighborhood cookout and watched my typically picky neighbor go back for seconds. The spicy tangy cream all at once hits every part of your palate. Sometimes simple food executed well is what people remember most.

Ingredients

• 4 beef sausages, Cajun-style: Look for ones with visible spice flecks or rub regular sausages generously with Cajun seasoning
• 4 small French baguettes: Slightly stale bread actually holds up better, so buy them a day ahead if possible
• 1 cup shredded iceberg lettuce: The crunch is non negotiable here, and iceberg delivers every time
• 2 medium tomatoes, thinly sliced: Pat them dry with paper towels to keep your sandwich from getting soggy
• 1 cup sliced dill pickles: Bread and butter pickles work too if you prefer sweetness over tang
• 1 small red onion, thinly sliced: Soak the slices in cold water for 10 minutes to tame the harsh bite

For the Creole Remoulade

• 1/2 cup mayonnaise: Real mayo makes a difference, no subs here please
• 1 tablespoon Dijon mustard: Adds that sharp edge that cuts through the rich sausage
• 1 tablespoon Creole mustard: Whole grain mustard works in a pinch and adds nice texture
• 1 tablespoon ketchup: Just enough to give the sauce body and subtle sweetness
• 1 tablespoon minced parsley: Fresh parsley adds color and a bright herbal note
• 1 teaspoon hot sauce: Start here and adjust to your heat tolerance
• 1 teaspoon paprika: Smoked paprika adds another layer of depth if you have it
• 1/2 teaspoon garlic powder: Even distribution throughout the sauce without any raw garlic chunks
• 1/2 teaspoon onion powder: Rounds out the savory base flavors
• 1 teaspoon lemon juice: Fresh squeezed brightens everything and balances the rich mayo

Instructions

Fire up the grill:

Get it to medium high heat, about 400 degrees, with enough space for your sausages and bread

Grill the sausages:

Cook them for 10 to 12 minutes, turning every few minutes until they are browned on all sides and register 160 degrees internally

Toast the bread:

Split the baguettes and place them cut side down on the grill for just 1 to 2 minutes until they are lightly charred and crisp

Make the remoulade:

Whisk all the sauce ingredients together in a small bowl until smooth, then taste and adjust the hot sauce or lemon juice

Assemble like a pro:

Spread remoulade on both cut sides of each baguette, then layer lettuce, tomatoes, pickles, and onion before placing the sausage inside

Press and serve:

Gently press each sandwich together, cut in half at an angle, and get them to the table while the sausages are still hot

Pin It

My husband requests these every time we have people over for casual dinners. Theres something about the combination of hands on eating and bold flavors that makes people relax and talk more. Food does that sometimes, especially when its meant to be a little messy.

Making It Your Own

I have tried andouille, smoked sausage, and even chorizo when I could not find Cajun beef sausages. They all bring something slightly different to the party. The remoulade is forgiving too, add a little more mustard or hot sauce if you like it punchier.

Side Dish Magic

Zapps potato chips are the traditional Louisiana pairing, but potato salad works beautifully too. A cold beer ties it all together nicely. I usually serve whatever is easiest because the sandwich is the real star anyway.

Make Ahead Strategy

The remoulade keeps in the fridge for up to a week and actually tastes better the next day. You can slice all your vegetables in the morning and keep them in separate containers. Grill the sausages and toast the bread right before serving.

• Wrap the toasted bread in foil if you need to keep it warm for more than a few minutes
• Layer the sandwiches quickly so the bread does not get soggy from the tomatoes
• Cut everything with a serrated knife to preserve the crusty exterior

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These sandwiches have become part of our regular rotation, and I love how they turn a simple weeknight into something worth lingering over.

Recipe FAQs

→ How do I ensure the sausages stay juicy when grilling?

Grill sausages over medium-high heat and turn frequently to cook evenly, allowing them to rest for a couple of minutes after grilling to retain juices.

→ Can I substitute beef sausages with other types?

Yes, andouille or smoked sausages work well for an extra depth of flavor without altering the overall profile.

→ What makes the Creole remoulade flavorful?

The combination of mayonnaise, Dijon and Creole mustards, ketchup, spices, and hot sauce offers a creamy and tangy complement to the sausage.

→ How can I make the sandwich spicier?

Add sliced jalapeños or increase the hot sauce in the remoulade to introduce more heat according to your preference.

→ What type of bread is best for this sandwich?

Fresh French baguettes or hoagie rolls toasted lightly on the grill provide a sturdy yet crisp base for layering the ingredients.