Grilled Cajun Beef Sausage (Printable)
Juicy Cajun beef sausages with fresh veggies and Creole remoulade nestled in a toasted crusty baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 Cajun-style beef sausages
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
→ Creole Remoulade
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 minced fresh parsley
12 - 1 teaspoon hot sauce, such as Tabasco
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
# Directions:
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 well browned on all sides and cooked through to an internal temperature of 160°F. Remove from grill and let rest for 2 minutes.
03 - While sausages are grilling, split the baguettes open. Place cut-side down on the grill for 1 to 2 minutes until lightly crisp and golden.
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 black pepper to taste.
05 - Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette. Layer the bottom half with shredded iceberg lettuce, tomato slices, dill pickle slices, and red onion slices. Place a grilled Cajun sausage on top of the vegetables.
06 - Close the sandwiches with the top half of the baguette. Press down gently to settle the ingredients. Serve immediately while the sausage is still warm and the bread is crisp.
# Expert Tips:
01 -
- The homemade remoulade comes together in minutes but tastes like it simmered all day
- Perfect for feeding a crowd without spending hours in the kitchen
02 -
- Let the sausages rest for 2 minutes after grilling so the juices redistribute
- Dont skip toasting the bread, it creates a barrier that prevents the sandwich from getting soggy
03 -
- Let the assembled sandwich rest for 5 minutes before eating, it helps all the components get friendly
- Warming the pickles slightly on the grill for 30 seconds brings out their natural sweetness