Grilled Cajun Beef Sausage Sandwiches

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. The sandwich was so overstuffed I had to eat it leaning over the wrapper, and that remoulade stained my favorite white t-shirt forever. I knew right then I had to figure out how to recreate that messy perfection at home.

Last summer I made these for a Fourth of July barbecue and my brother stood by the grill the whole time stealing pieces of sausage whenever I turned my back. The sandwiches disappeared faster than the potato salad, which was genuinely impressive considering my cousins obsession with mayo-based sides.

Ingredients

• 4 beef sausages, Cajun-style: These bring the heat and smoky depth that defines the sandwich
• 4 small French baguettes: The crusty exterior holds everything together while the soft inside soaks up the sauce
• 1 cup shredded iceberg lettuce: Adds the essential crunch and cools down the spices
• 2 medium tomatoes, thinly sliced: Look for ones that yield slightly to gentle pressure
• 1 cup sliced dill pickles: These bright, brassy notes cut through the rich sausage and creamy sauce
• 1 small red onion, thinly sliced: Provides a sharp bite that balances the milder elements
• 1/2 cup mayonnaise: The base of our remoulade, creates that luscious texture
• 1 tablespoon Dijon mustard: Adds sophistication and subtle heat to the sauce
• 1 tablespoon Creole mustard: Brings those whole grain pops and authentic flavor
• 1 tablespoon ketchup: Adds subtle sweetness and body to the remoulade
• 1 tablespoon minced parsley: Fresh herbal notes that brighten the whole sandwich
• 1 teaspoon hot sauce: Adjust this based on your heat tolerance
• 1 teaspoon paprika: Deep, smoky undertones that complement the Cajun spices
• 1/2 teaspoon garlic powder: Rounds out the sauce with savory depth
• 1/2 teaspoon onion powder: Reinforces the onion notes in every bite
• 1 teaspoon lemon juice: Cuts through the richness and wakes up all the flavors

Instructions

Fire up the grill:

Get it to medium-high, around 375 to 400 degrees, so you can get nice char marks without burning anything

Grill those sausages:

Cook them for 10 to 12 minutes, turning every few minutes until they are beautifully browned and have developed a slight crust

Toast the bread:

Split the baguettes and place them cut-side down on the grill for just 1 to 2 minutes until they are lightly golden and hold their shape

Make the magic sauce:

Whisk together the mayonnaise, both mustards, ketchup, parsley, hot sauce, paprika, garlic and onion powder, and lemon juice until completely smooth

Build your masterpiece:

Slather both sides of each baguette with remoulade, then pile on lettuce, tomatoes, pickles, onion, and finally the grilled sausage

Press and serve:

Gently press the sandwich together and serve immediately while the bread is still warm and slightly crisp

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My neighbor came over while I was testing this recipe and ended up staying for dinner. She said it reminded her of the summer she spent working at a jazz club in Baton Rouge, which is exactly the kind of memory a good sandwich should trigger.

Choosing the Right Sausage

I have learned the hard way that not all Cajun sausages are created equal. Some are all heat with no depth, while others lean too heavily on salt. The best ones have a complex spice blend that you can actually taste beyond the burn. If you cannot find proper Cajun sausages, regular beef sausages work beautifully with a heavy dusting of Cajun seasoning before they hit the grill.

The Remoulade Secret

This sauce needs to sit for at least 15 minutes in the refrigerator before you use it. The time allows all those spices and mustard notes to meld together into something greater than the sum of its parts. I usually make it first thing so it is ready when the sausages come off the grill. The difference between fresh and rested remoulade is genuinely night and day.

Assembly Strategy

The order of ingredients matters more than you might think. Lettuce goes on the bottom to create a moisture barrier between the bread and the juicy toppings. Tomatoes need to be patted dry with paper towels or they will make everything soggy. And never, ever add the remoulade directly to the tomatoes or it will slide right off when you take a bite.

• Have all your vegetables prepped before you start grilling
• Use a sharp knife for thin, even onion slices
• Keep those sausages warm while you assemble everything else

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There is something deeply satisfying about a sandwich that requires two hands and a napkin to eat properly. These Po Boys have earned their permanent spot in my regular dinner rotation, and I bet they will find their way into yours too.

Recipe FAQs

→ What type of sausages work best for this sandwich?

Cajun-spiced beef sausages are ideal for their bold flavor, but you can also use regular beef sausages with added Cajun seasoning or andouille for extra smokiness.

→ How is the Creole remoulade prepared?

Mix mayonnaise, Dijon and Creole mustards, ketchup, minced parsley, hot sauce, paprika, garlic and onion powders, lemon juice, salt, and pepper until smooth.

→ Can I substitute the bread used in the sandwich?

Yes, small French baguettes or hoagie rolls work well. Toast them lightly on the grill before assembling for added texture.

→ What fresh vegetables are included in the sandwich?

Thinly sliced tomatoes, shredded iceberg lettuce, dill pickles, and red onion add freshness and crunch to balance the savory sausage and remoulade.

→ How long does it take to grill the sausages?

Grill beef sausages over medium-high heat for 10 to 12 minutes, turning occasionally until browned and cooked through.