Grilled Cajun Beef Sausage (Printable Version)
Spiced beef sausage with fresh lettuce, tomato, pickles, and tangy Creole remoulade on a crisp baguette.
# What You Need:
→ Sandwich Components
01 - 4 Cajun-style beef sausages (or 4 regular beef sausages plus 2 tablespoons 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 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 or preferred brand)
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 Steps:
01 - Preheat outdoor grill or indoor grill pan to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 2-3 minutes to achieve even browning on all sides. Sausages should reach an internal temperature of 160°F. Remove from heat and let rest for 2 minutes before assembling.
03 - While sausages cook, split the baguettes or rolls open. Place cut-side down on the grill for 1-2 minutes until lightly toasted and crisp. Watch closely 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 thoroughly until completely smooth and well combined. Season with salt and pepper to taste.
05 - Spread a generous layer of prepared remoulade on both cut sides of each toasted baguette. Layer the bottom half with shredded lettuce, tomato slices, pickle slices, and red onion rings. Place a grilled sausage on top of the vegetables. Cover with the top half of the bread.
06 - Gently press each sandwich together to help the ingredients settle. Serve immediately while the sausage is still warm and the bread remains crisp.
# Helpful Tips:
01 -
- The homemade remoulade sauce comes together in minutes but tastes like it has been simmering all day
- Grilling the sausages gives them that perfect snap and char you just cannot get from a pan
02 -
- The bread needs to be sturdy enough to hold everything together, so avoid soft sandwich rolls that will collapse under the weight
- Letting the sausages rest for a couple minutes after grilling keeps all the juices inside instead of running onto your cutting board
03 -
- Warm the remoulade slightly for about 15 seconds in the microwave, it spreads more easily and tastes incredible
- Slice your tomatoes and onions ahead of time, then keep them separate so the bread does not get soggy