Grilled Cajun Beef Sausage Sandwich (Printable)
Juicy Cajun-spiced beef sausages paired with fresh veggies and tangy Creole remoulade on a crusty baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 beef sausages, Cajun-style (or regular beef sausages + Cajun seasoning)
02 - 4 small French baguettes or hoagie rolls, split
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
→ Creole Remoulade
07 - 1/2 cup mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Creole or whole grain mustard
10 - 1 tablespoon ketchup
11 - 1 tablespoon minced parsley
12 - 1 teaspoon hot sauce (e.g., Tabasco)
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1 teaspoon lemon juice
17 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes, until well browned and internal temperature reaches 160°F. Remove from heat and let rest for 2 minutes before slicing.
03 - While sausages cook, split the baguettes lengthwise. Place cut-side down on the grill for 1-2 minutes until lightly toasted and crisp.
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 until fully incorporated and smooth. Season with salt and black pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer the bottom half with shredded lettuce, tomato slices, dill pickles, and red onion. Place a grilled sausage on top. Close with the top half of the bread and press gently together.
06 - Cut sandwiches in half diagonally if desired and serve immediately while sausages are still warm.
# Expert Advice:
01 -
- That restaurant quality remoulade comes together in minutes but tastes like it simmered all day
- The spicy sausage and cool crisp vegetables create layers of flavor and texture that keep every bite interesting
02 -
- Let the grilled sausages rest for at least 2 minutes before slicing or serving, otherwise all those juices end up on your cutting board instead of in the sandwich
- The remoulade actually tastes better if you make it an hour ahead and let the flavors meld together
03 -
- If your sausages are curling on the grill, make a few shallow diagonal cuts along their length before cooking
- Warm your remoulade ingredients to room temperature before mixing, it blends much more smoothly