Grilled Cajun Beef Sausage (Print Version)
Juicy Cajun-spiced beef sausages nestled in a toasted baguette with fresh veggies and flavorful remoulade.
# What You'll Need:
→ Sandwich Components
01 - 4 Cajun-spiced beef sausages (about 1 pound total)
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
# Steps:
01 - Preheat outdoor grill or indoor grill pan 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 to ensure even browning on all sides. Sausages should reach an internal temperature of 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 brown. Watch carefully to prevent burning.
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 vigorously until completely smooth and well combined. Season with salt and pepper to taste.
05 - Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette. On the bottom half, layer shredded lettuce, tomato slices, dill pickle slices, and red onion rings. Place a grilled Cajun sausage on top of the vegetables. Close with the top half of the baguette.
06 - Press sandwiches gently to compact ingredients slightly. Serve immediately while sausages are still warm and bread remains crisp.
# Expert Tips:
01 -
- The homemade remoulade comes together in two minutes but makes everything taste like a corner deli in the French Quarter
- Grilled sausage and crusty bread create that perfect texture contrast between juicy crisp and tender
02 -
- Let the sausages rest for a few minutes after grilling so the juices redistribute instead of running out onto your bread
- The remoulade needs at least 15 minutes in the fridge for flavors to meld, so make it first thing
03 -
- Room temperature sausages grill more evenly, so take them out of the fridge about 20 minutes before cooking
- If your bread is too fresh, toast it longer or dry the slices in a 300 degree oven for 10 minutes first