Grilled Cajun Beef Sausage

The first time I had a proper Po Boy was at this tiny hole in the wall in New Orleans where the guy behind the counter called everyone baby and the grease stains on the paper bags were basically a badge of honor.

My brother in law swears he can taste the difference between grill cooked and stovetop sausage and honestly after making these both ways I think he might be right.

Ingredients

• 4 beef sausages: Cajun style if you can find them otherwise regular beef sausage with extra Cajun seasoning works beautifully
• 4 small French baguettes: Get the ones with that crackly crust that shatters when you bite into them
• 1 cup shredded iceberg lettuce: The classic choice for that essential crunch and cool contrast
• 2 medium tomatoes: Vine ripened and sliced thin so they do not slide around
• 1 cup sliced dill pickles: These provide the acid that cuts through all that rich sausage
• 1 small red onion: Thinly sliced for a sharp bite that wakes everything up
• 1/2 cup mayonnaise: The base of your remoulade use real mayo not miracle whip
• 1 tablespoon Dijon mustard: For that sharp sophisticated background note
• 1 tablespoon Creole mustard: Whole grain mustard is a solid backup if you cannot find the real deal
• 1 tablespoon ketchup: Just enough to add sweetness and body
• 1 tablespoon minced parsley: Fresh is non negotiable here dried parsley is a waste of time
• 1 teaspoon hot sauce: Tabasco is traditional but whatever you have in the fridge works
• 1 teaspoon paprika: Smoked paprika adds another layer of depth if you have it
• 1/2 teaspoon garlic powder: Even distribution without any raw garlic burn
• 1/2 teaspoon onion powder: Rounds out the allium flavor in the sauce
• 1 teaspoon lemon juice: Fresh squeezed brightens up all those rich elements
• Salt and black pepper: Taste your remoulade before adding these

Instructions

Fire up the grill:

Get it to medium high heat the grate should be hot enough that you can only hold your hand over it for a second or two

Grill those sausages:

Cook them for 10 to 12 minutes turning every couple minutes until they are browned on all sides and the juices run clear

Toast the bread:

Split your baguettes and throw them cut side down on the grill for just a minute or two until they are golden and crisp

Make the remoulade:

Whisk everything together in a small bowl until smooth let it sit for at least 5 minutes so the flavors can get acquainted

Build your masterpiece:

Slather both sides of the bread with remoulade then pile on lettuce tomato pickles and onions before nestling that sausage in the center

Press and serve:

Gently press the sandwich together and eat it immediately while the bread is still warm and crisp

Pin It

Last summer I made these for a Fourth of July cookout and my neighbor who swore he hated pickles went back for thirds after trying his first bite with the works on it.

Choosing Your Sausage

Andouille is the traditional Louisiana choice and its smoky intensity is hard to beat but I have used kielbasa in a pinch and nobody complained.

The Bread Makes It

Real Po Boy bread is specific to Louisiana but any crusty French roll that has some give when you squeeze it will work beautifully.

Make It Your Way

Sometimes I will add sliced jalapenos when I want extra heat or swap the iceberg for romaine if that is what I have in the crisper drawer.

• Let the remoulade hang out in the fridge for an hour before serving
• Warm your sausages slightly in the microwave if they are cold from the fridge
• Have extra napkins ready because these are gloriously messy

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Nothing beats standing around the grill with a cold beer in one hand and a sandwich that is falling apart in the other.

Recipe FAQs

→ How long should I grill the Cajun beef sausages?

Grill the sausages for 10–12 minutes on medium-high heat, turning occasionally until well browned and cooked through.

→ Can I substitute the beef sausages with another type?

Yes, andouille or smoked sausages are excellent alternatives for added smoky flavor.

→ What is in the Creole remoulade sauce?

The remoulade combines mayonnaise, Dijon and Creole mustard, ketchup, parsley, hot sauce, paprika, garlic and onion powders, lemon juice, salt, and pepper.

→ What bread works best for this sandwich?

Small French baguettes or hoagie rolls split and lightly toasted provide the ideal texture and support for the fillings.

→ Any tips to add extra heat or crunch?

Adding sliced jalapeños boosts heat while substituting iceberg lettuce with romaine enhances crunchiness.