Grilled Cajun Beef Sausage (Printable)
Juicy Cajun beef sausages with fresh lettuce, tomatoes, pickles, and a tangy Creole sauce in a toasted baguette.
# What You'll Need:
→ Sandwich Components
01 - 4 Cajun-style beef sausages (or 4 regular beef sausages plus 2 tablespoons Cajun seasoning)
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
# How to Make It:
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 before serving.
03 - While sausages are grilling, split the baguettes open and place cut-side down on the grill. Lightly toast for 1 to 2 minutes until golden and crisp. Remove and set aside.
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 completely smooth and well incorporated. Season with salt and pepper to taste.
05 - Spread a generous layer of remoulade on both cut sides of each toasted baguette. Layer bottom half with shredded lettuce, followed by tomato slices, dill pickle slices, and red onion. Place a grilled sausage on top of the vegetables.
06 - Place the top half of the baguette over the sausage. Press down gently to compact the sandwich. Serve immediately while sausage is still hot and bread is crisp.
# Expert Advice:
01 -
- The remoulade comes together in two minutes but makes everything taste like a corner deli in New Orleans
- Perfect for feeding a hungry crowd without spending your whole evening at the stove
02 -
- Letting the sausages rest for a couple minutes keeps all those juices inside instead of running onto your plate
- The remoulade needs at least 15 minutes in the fridge for the flavors to really come together
03 -
- Cut your baguette at a slight angle instead of straight across for more surface area on those crispy tops
- Warming the pickles slightly on the grill for 30 seconds changes everything