Grilled Cajun Beef Sausage (Printable)

Juicy Cajun beef sausages with fresh veggies and creamy Creole remoulade in a toasted baguette.

# What You 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 Steps:

01 - Preheat grill to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the preheated grill. Cook for 10–12 minutes, turning occasionally every 3-4 minutes, until well browned and cooked through with an internal temperature of 160°F. Remove from grill and let rest for 2 minutes.
03 - While sausages are grilling, split the baguettes or hoagie rolls in half 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 vigorously 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. On the bottom half, layer shredded iceberg lettuce, tomato slices, dill pickle slices, and thinly sliced red onion. Place a grilled sausage on top of the vegetables.
06 - Top with the remaining baguette half, press gently to compact the sandwich, and serve immediately while warm.

# Helpful Tips:

01 -
  • The homemade remoulade comes together in minutes but tastes like you spent hours perfecting it
  • Theres something deeply satisfying about the crunch of pickles against spicy grilled sausage
  • These sandwiches turn an ordinary Tuesday into a mini vacation to the French Quarter
02 -
  • Never skip toasting the bread because that crunch is what separates a good Po Boy from a great one
  • Let the sausages rest before slicing or they will lose all their juices and become dry
  • The remoulade needs at least 10 minutes in the fridge for flavors to meld together
03 -
  • Make double the remoulade because it keeps for weeks and elevates everything from burgers to fries
  • Wrap your assembled sandwiches in foil and let them rest for 5 minutes before serving so all the flavors can get friendly

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