For this recipe, splitting the sausages lets you grill up a golden sear on the cut side for bonus texture.
Andouille is a classic ingredient in Cajun cooking: a robust, smoked pork sausage seasoned heavily with paprika and other spices. It has a coarse grind, with visible chunks of meat and fat that brown beautifully and add a lot of flavor and texture. This coarse texture and smoky profile make andouille ideal for quick grilling, where the exposed cut surface crisps and caramelizes while the interior stays juicy.
While andouille is commonly found sliced into classic dishes such as gumbo and jambalaya, it also works exceptionally well as the star of a sandwich-style preparation. In my version of this recipe the sausages are split lengthwise and grilled cut-side down for a deeply caramelized crust. The sausage is then paired with a bright, tangy jalapeño coleslaw and a touch of barbecue sauce for a satisfying combination of smoky, spicy and refreshing flavors.
Use bolillo rolls or another crusty soft roll to hold the sausage and slaw — they offer the right balance of structure and tenderness without overpowering the fillings. For the coleslaw, aim for very thin shreds of cabbage and carrot and thinly sliced jalapeño so every bite is balanced. A mandoline is useful for achieving paper-thin shreds, but a sharp knife will work if you take your time.
This dish isn’t a traditional hot dog nor a classic poboy, but it borrows elements from both: the hearty sausage of a hot dog and the slaw-topped, roll-based format of a poboy. The result is a filling, flavorful sandwich that’s perfect for backyard grilling, casual dinners, or game-day gatherings. Serve immediately after assembling to preserve the contrast between the hot, charred sausage and the cool, crisp slaw.
Grilled Andouille Dogs with Jalapeño Coleslaw
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Author: Jess Pryles
Total Time: 20 minutes
Yield: serves 6
Ingredients
Scale
6 links of andouille smoked sausage
6 bolillo rolls or similar crusty soft rolls
1/2 head green cabbage, thinly shredded
1 carrot, peeled and shredded
3 jalapeño peppers, seeds and stems removed, thinly sliced
1/2 cup mayonnaise
1/4 cup cider vinegar
2 teaspoons kosher salt (adjust to taste)
1 teaspoon hot sauce
1 tablespoon sugar
3/4 cup barbecue sauce (choose a smoky or sweet style to taste)
Instructions
- Make the jalapeño coleslaw first so the flavors can meld slightly. Shred the carrot and cabbage into thin strands; a mandoline makes this fast and even, but a sharp knife works fine if you take your time. Remove seeds and stems from the jalapeños, then slice them very thin. Place the cabbage, carrot and jalapeño in a large bowl.
- In a jar or small bowl combine the mayonnaise, cider vinegar, kosher salt, sugar and hot sauce. Shake or whisk vigorously until the dressing is smooth and emulsified. Pour the dressing over the shredded vegetables and toss until everything is evenly coated. Taste and adjust seasoning as needed. Set aside in the refrigerator while you prepare the sausages.
- Prepare a grill for medium heat, roughly 400°F (200°C) if using a thermometer. Clean and oil the grates to prevent sticking. Slice each andouille sausage in half lengthwise so the interior meat is exposed; splitting increases the surface area that will brown and crisp.
- Place the sausage halves cut-side down over direct heat. Grill for 2–3 minutes, then flip and continue turning every 2–3 minutes until the sausages are warmed through and the cut side shows a good char and caramelization. Total cook time will depend on thickness but should be around 8–10 minutes. Avoid overcooking; andouille is smoked and mostly cooked already, so you are mainly reheating and creating color.
- Slice the bolillo rolls lengthwise. Spread about one heaped tablespoon of barbecue sauce on the top half of each roll. Pile a generous portion of jalapeño coleslaw onto the bottom half, then top with two grilled andouille halves per roll. Close and serve immediately while the sausage is hot and the slaw is crisp. Offer extra barbecue sauce or hot sauce at the table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: Cajun-inspired