Belgian Grilled Venison Sausages with Mustard

Introduction

Grilled venison sausages take on a beautifully rich, smoky flavor when cooked on the Arteflame grill. Searing them on the center grill grate at over 1,000F locks in all the juices, while finishing them to perfection on the flat griddle cooktop creates the perfect texture. Served with a side of tangy mustard, this dish is an easy yet mouthwatering way to enjoy high-quality venison with a Belgian twist.

Ingredients

• 4 venison sausages
• 2 tbsp butter
• 1 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 tbsp fresh chopped parsley
• 1 small red onion, sliced

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and let the fire build; wait about 20 minutes for the cooktop to reach optimal temperature.

Step 2: Prep the venison sausages

1. Season the venison sausages evenly with black pepper, sea salt, and smoked paprika.
2. Let them sit at room temperature while the grill heats up.

Step 3: Sear the sausages

1. Place the sausages on the center grill grate.
2. Sear each side for about 1-2 minutes until they develop a deep brown crust.

Step 4: Finish cooking on the griddle

1. Move the sausages to the flat griddle cooktop near the center, where it is hottest.
2. Let them cook, turning occasionally, for about 8-10 minutes or until their internal temperature reaches 145F.

Step 5: Add butter and onions

1. Move the sausages toward the outer edge of the griddle where heat is lower.
2. Add the butter and sliced red onions to the griddle.
3. Sauté the onions until they become soft and caramelized.

Step 6: Remove and rest

1. Remove the sausages from the grill when their internal temperature is about 130F.
2. Let them rest for 5 minutes to reach a final temperature of 145F.

Step 7: Serve

1. Plate the sausages with caramelized onions and a side of whole grain and Dijon mustard.
2. Garnish with fresh chopped parsley.

Tips

• Use room-temperature sausages to ensure even cooking.
• Always rest the sausages to allow juices to redistribute.
• Adjust cooking zones on the Arteflame to control heat levels effectively.

Variations

1. Spicy Belgian Sausages: Add a dash of cayenne pepper and serve with a spicy Sriracha mustard.
2. Herb-Infused Sausages: Mix fresh rosemary and thyme into the seasoning for more depth.
3. Cheesy Grilled Sausages: Melt Gruyère cheese on the griddle and drizzle over the sausages.
4. Beer-Braised Sausages: Grill the sausages, then baste with Belgian beer for extra flavor.
5. Garlic Butter Sausages: Sauté minced garlic in butter and baste the sausages while cooking.

Conclusion

By grilling venison sausages on the Arteflame, you achieve an unparalleled sear that locks in flavor and keeps them juicy. Whether you stick to the classic mustard pairing or try one of the delicious variations, this method guarantees an incredible meal every time.

Best Pairings

• Beer: A Belgian Dubbel or Trappist Ale complements the smoky venison.
• Potatoes: Grilled potato wedges or buttery mashed potatoes.
• Vegetables: Charred Brussels sprouts or grilled asparagus.
• Bread: A crusty baguette to soak up all the juices.