Grilled Cajun Beef Sausage (Printable)

Savory Cajun beef sausages paired with fresh veggies and tangy remoulade served on crusty French baguettes.

# What You'll Need:

→ Sandwich Components

01 - 4 Cajun-spiced beef sausages (or regular beef sausages with 2 tablespoons Cajun seasoning)
02 - 4 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, minced
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 freshly ground black pepper to taste

# How-To Steps:

01 - Preheat grill 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, until sausages are well browned on all sides and reach an internal temperature of 160°F. Remove from heat 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.
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 pepper to taste.
05 - Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, tomato slices, pickles, and red onion rings. Place a grilled sausage on top of vegetables. Close with top half of baguette and press gently to compact.
06 - Serve sandwiches immediately while bread is still crisp and sausages are warm.

# Expert Advice:

01 -
  • The homemade remoulade comes together in two minutes but tastes like you spent all day on it
  • Everything can be prepped ahead so you are actually hanging out with people instead of stuck in the kitchen
  • That first bite when the crisp bread meets the juicy sausage and tangy sauce hits different every single time
02 -
  • Letting the sausages rest for two minutes after grilling keeps them juicy instead of having all the flavor run out the first time you bite into them
  • The remoulade needs at least fifteen minutes in the fridge for the flavors to meld so make it while the grill heats up
03 -
  • Toast the bread even if you think it does not need it because that barrier keeps the sauce from making things soggy too fast
  • Make extra remoulade and keep it in a sealed container for up to a week because it goes on almost everything

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