Grilled Cajun Beef Sausage (Print View)
Juicy Cajun-spiced beef sausages on a crusty baguette with fresh toppings and tangy Creole sauce.
# Ingredient List:
→ Sandwich Components
01 - 4 beef sausages, Cajun-style
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
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:
01 - Preheat grill to medium-high heat, approximately 375-400°F.
02 - Place Cajun beef sausages on the grill and cook for 10-12 minutes, turning occasionally until well browned and cooked through to an internal temperature of 160°F. Remove from heat and let rest for 2 minutes.
03 - Split the baguettes or hoagie rolls and place cut-side down on the grill. Lightly toast for 1-2 minutes until crisp and golden.
04 - In a small mixing bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, ketchup, parsley, hot sauce, paprika, garlic powder, onion powder, and lemon juice until smooth and well combined. Season with salt and pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer with shredded lettuce, tomato slices, dill pickles, and red onion. Place a grilled sausage in each sandwich.
06 - Close the sandwiches, press gently to secure ingredients, and serve immediately while bread is still crisp.
# Expert Advice:
01 -
- The homemade remoulade comes together in minutes but tastes like it simmered all day
- Grilling the bread transforms this from ordinary sandwich into something with texture and character
02 -
- Letting the sausages rest for those 2 minutes keeps the juices from running all over your hands when you take that first bite
- Don't skip toasting the bread, it creates the barrier that prevents the remoulade from turning the sandwich into mush
03 -
- For extra heat, mix some Cajun seasoning directly into the remoulade
- Wrap the assembled sandwiches in foil for 5 minutes to let flavors meld