Grilled Cajun Beef Sausage (Printable)
Juicy Cajun beef sausages on toasted baguettes with fresh lettuce, tomato, pickles, and tangy Creole remoulade.
# Ingredient List:
→ Sandwich Components
01 - 4 Cajun-spiced beef sausages (approximately 1 lb total)
02 - 4 small French baguettes or hoagie rolls, split lengthwise
03 - 1 cup shredded iceberg lettuce
04 - 2 medium ripe 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 (Tabasco preferred)
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
# How to Make:
01 - Prepare outdoor grill or indoor grill pan to medium-high heat (approximately 375°F). Ensure grates are clean and lightly oiled to prevent sticking.
02 - Place Cajun beef sausages on preheated grill. Cook for 10-12 minutes, turning every 2-3 minutes to achieve even browning on all sides. Internal temperature should reach 160°F. Remove and let rest for 2 minutes before assembling.
03 - While sausages grill, place split baguette halves cut-side down on grill for 1-2 minutes until lightly toasted and crisp. Monitor closely to prevent burning.
04 - Combine mayonnaise, Dijon mustard, Creole mustard, ketchup, minced parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice in small mixing bowl. Whisk vigorously until completely smooth and well incorporated. Season with salt and pepper to taste.
05 - Spread generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, followed by tomato slices, pickles, and red onion rings. Place one grilled sausage on each sandwich bottom.
06 - Close sandwiches with top halves of baguettes. Press down gently to compact layers. Serve immediately while sausages are still warm and bread retains slight crunch.
# Helpful Tips:
01 -
- The homemade remoulade sauce comes together in two minutes and will change your sandwich game forever
- Everything gets layered in the perfect order so every bite has all the flavors working together
02 -
- Letting the sausages rest for a couple minutes after grilling keeps all those juices inside instead of running all over your cutting board
- The remoulade actually tastes better if you make it an hour ahead so all the flavors have time to get friendly with each other
03 -
- Grill the cut sides of the bread face down for the crispest texture that will not fall apart
- Warm your sausages at room temperature for 20 minutes before grilling so they cook evenly