Grilled Venison Sausages & Juniper Mustard (German Style) | Arteflame

Introduction

Imagine standing by a crackling fire on a crisp evening, the scent of woodsmoke mingling with the rich, savory aroma of roasting meat. That is exactly what these Grilled German Venison Sausages bring to the table. There is a primal elegance to this dish; the snap of the charred casing gives way to a juicy, earthy interior that instantly transports you to the rustic woodlands of the Black Forest. It is the kind of meal that demands a cold beer and good company, making it perfect for gathering around the grill as the seasons change.

The Perfect Balance of Wild and Refined

I adore this recipe because it bridges the gap between rugged game cooking and gourmet flair. Venison can sometimes be intimidating, but these bratwurst-style sausages are incredibly forgiving when treated right. The real magic happens when you pair that robust, lean meat with my homemade juniper mustard. The sharp, piney brightness of the crushed berries cuts right through the richness, creating a flavor profile that is sophisticated yet undeniably comforting.

Kitchen Wisdom for Game Meat

• Watch the heat: Venison is much leaner than pork. Aim for a medium-high sear but move them to a cooler zone if they brown too fast to prevent them from drying out.
• Let it rest: This is non-negotiable! Give the sausages 5 minutes off the heat so the juices redistribute, ensuring every bite is moist.

Make It Your Own

If you cannot find pure venison sausages, a wild boar or beef and pork blend works beautifully with this mustard. Also, if you prefer to cook without alcohol, simply swap the gin in the mustard for a splash of apple cider vinegar to keep that necessary acidic kick.

Ingredients

For the Sausages

• 4-6 High-quality German Venison Sausages (bratwurst style)
• 2 tbsp Vegetable oil or melted unsalted butter (for the grill surface)
• Fresh parsley, chopped (for garnish)

For the Juniper Mustard

• 1/2 cup coarse-grain Dijon mustard
• 1 tbsp Juniper berries, crushed finely
• 1 tsp Honey or agave syrup
• 1 tsp Gin (optional, to enhance the botanical flavor)
• 1/2 tsp Freshly cracked black pepper
• Pinch of sea salt

Instructions

Step 1: Prepare the Juniper Mustard

1. In a mortar and pestle, crush the juniper berries until they are broken down but still retain some texture. This releases the essential oils that give the mustard its signature piney aroma.
2. In a small mixing bowl, combine the coarse-grain Dijon mustard with the crushed juniper berries.
3. Add the honey and the splash of gin if you are using it. The alcohol helps unlock the flavor compounds in the berries.
4. Season with the freshly cracked black pepper and a pinch of salt. Whisk everything together until well combined.
5. Cover the bowl and let it sit in the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to meld together perfectly.

Step 2: Fire Up the Grill

1. Get your grill ready for cooking. If you are using an Arteflame or similar flat-top grill, build a medium-sized fire in the center to get the griddle plate hot.
2. Aim for a temperature zone of roughly 350°F to 400°F (medium-high heat). You want the grill hot enough to sear the casing, but not so aggressive that it bursts the sausages before they are cooked through.
3. Lightly oil the cooking surface with vegetable oil to prevent sticking and to encourage a golden crust.

Step 3: Grill the Sausages

1. Place the venison sausages onto the grill. If using a flat-top, position them closer to the center initially to get a quick sear, then move them further out to the cooler zones to finish cooking.
2. Grill the sausages for about 10 to 12 minutes, turning them frequently. Venison is very lean, so consistent turning is key to ensure even cooking without drying out one side.
3. Look for a deep, reddish-brown color on the casing. The internal temperature should reach 160°F.
4. Remove the sausages from the heat and let them rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat.

Step 4: Serve and Garnish

1. Plate the hot sausages immediately.
2. Spoon a generous amount of the chilled juniper mustard on the side or dollop it right on top.
3. Sprinkle with fresh chopped parsley for a pop of color and freshness.

Tips

When working with venison, the margin for error is smaller than with pork or beef due to the incredibly low fat content. The most critical tip for this recipe is to avoid overcooking the sausages. Once venison passes the medium-well mark, it can become grainy and dry. To maintain moisture, you can baste the sausages with a little beer or melted butter during the final minutes of grilling. Additionally, managing your fire is essential. If you are cooking over wood, avoid using softwoods like pine, which can impart an acrid taste; stick to hardwoods like oak or hickory which complement the gamey flavor. Finally, don't skip the resting period. Cutting into a sausage straight off the grill causes all the savory liquids to run out onto the plate rather than staying inside the casing where you want them.

Variations

If you want to tweak this recipe to suit different palates or dietary needs, there are several delicious directions you can take. While the juniper profile is classic, venison stands up well to heat and sweetness. You can easily modify the mustard base or the sausage preparation method to create a completely new experience. Here are a few popular variations to try:

• Beer-Braised: Simmer the raw sausages in a dark German lager with onions for 10 minutes before finishing them on the grill for a smoky, malted flavor.
• Spicy Kick: Add a teaspoon of cayenne pepper or smoked paprika to the mustard mixture to contrast the coolness of the juniper.
• Currywurst Style: Swap the mustard for a warm curry ketchup and dust the grilled sausages with curry powder for a Berlin street-food vibe.
• Pork Blend: If you find pure venison too lean, use sausages that are a 70/30 blend of venison and pork fat for a juicier bite.
• Berry Sweet: Mix a teaspoon of lingonberry or cranberry jam into the mustard for a sweet-and-savory dip that pairs beautifully with game.

Best pairings

To turn these grilled sausages into a complete German feast, you need sides and drinks that can stand up to the bold flavors of the meat and the sharp mustard. The traditional route is usually the best route when it comes to game. You want textures that offer a counterpoint to the snap of the sausage casing, and acidity to cut through the richness. Below are the ideal companions for your meal:

• Beverage: A dark Dunkelweizen or a Bock beer pairs magnificently with venison. If you prefer wine, a bold Pinot Noir or a Côtes du Rhône has the structure to match the game.
• Side Dish: Warm German potato salad with bacon vinaigrette is a classic choice.
• Vegetable: Braised red cabbage (Rotkohl) with apples provides a necessary sweet and sour balance.
• Bread: Fresh, soft pretzels or crusty rye bread to mop up the mustard and juices.

Conclusion

Mastering the art of grilling German venison sausages is a rewarding experience that connects you with centuries of culinary tradition. This recipe does more than just cook meat; it orchestrates a balance between the wild, earthy taste of the forest and the refined, tangy zest of the juniper mustard. It is a dish that feels at home on a crisp autumn evening but is delicious enough to enjoy year-round. By following the tips on temperature control and resting, you ensure a juicy, flavorful result every time. Gather your friends around the fire, pour a round of dark beer, and enjoy the robust flavors of this exceptional meal.