Grilled Venison Sausage & Mustard Sauce (Kentucky Style) | Arteflame

Introduction

There is a distinct magic that happens when woodsmoke meets the sweet, oaky aroma of bourbon. This recipe for Kentucky Grilled Venison Sausage captures that feeling perfectly, offering a sensory experience that is both rustic and refined. The snap of the casing, the juicy, earthy meat, and the tangy bite of the mustard glaze create a symphony of flavors that feels like a warm hug on a crisp evening. It is the ultimate comfort food for those who love the wild outdoors.

Why I Love This Recipe

I keep coming back to this dish because it respects the ingredients. Venison can be intimidating due to its leanness, but the Arteflame grill makes it effortless. The flat cooktop gives you that irresistible sear while keeping the inside tender. The sauce is the real MVP here—it balances the gamey notes with the acidity of vinegar and the depth of Kentucky bourbon.

Tips for Success

• Temperature Matters: Venison dries out faster than pork. Use a meat thermometer and pull the links at 160°F.
• Glaze Wisely: Sugar burns quickly. Wait until the final 2 minutes of cooking to brush on that sticky, delicious sauce.

Simple Swaps

If you don't have venison, a high-quality beef bratwurst is a great stand-in. For a family-friendly version, swap the bourbon for apple juice to keep the sweetness without the spirit.

Ingredients

The Meat

• 2 lbs Venison sausage links (fresh or thawed)
• 1 tbsp Olive oil (for coating the grill)

The Kentucky Bourbon Mustard Sauce

• 1/2 cup Dijon mustard
• 2 tbsp Whole grain mustard
• 1/4 cup Kentucky Bourbon
• 2 tbsp Brown sugar (packed)
• 1 tbsp Apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp Smoked paprika
• 1 dash Hot sauce (optional, to taste)
• Salt and black pepper to taste

Garnish & Sides

• 1 large Red onion, sliced into thick rings
• 2 Bell peppers (red and green), sliced
• 4 Burger buns or sausage rolls (toasted on the grill)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Use seasoned hardwood like oak or hickory to complement the venison's flavor profile.
2. Allow the fire to burn down until you have a solid bed of hot coals and the steel cooktop reaches a high searing temperature (usually about 15-20 minutes).
3. Lightly oil the flat cooktop surface to prevent sticking and ensure a good sear.

Step 2: Prepare the Sauce

1. While the grill heats up, whisk together the Dijon mustard, whole grain mustard, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and hot sauce in a small bowl.
2. Season with a pinch of salt and pepper.
3. Set half of the sauce aside for dipping later, and keep the other half ready for glazing the sausages near the end of the cook.

Step 3: Grill the Vegetables

1. Place the sliced onions and peppers on the flat steel cooktop. The heat zones on the Arteflame allow you to cook these slowly on the outer edge while the meat cooks closer to the center.
2. Toss them occasionally with a little olive oil and salt until they are caramelized and tender.

Step 4: Sear and Cook the Venison

1. Place the venison sausage links directly on the hot flat cooktop surface. Sear them on all sides to develop a rich, brown crust. This locks in the flavor.
2. Once seared, move the sausages slightly further from the center fire hole to finish cooking through without drying out. The target internal temperature is 160°F.
3. During the last 2 minutes of grilling, brush the sausages generously with the bourbon mustard glaze, allowing it to caramelize and become sticky.

Step 5: Toast and Serve

1. Briefly place your buns on the outer edge of the grill to toast them until golden brown.
2. Remove the sausages and vegetables from the grill.
3. Serve the sausages in the buns, topped with the grilled onions and peppers, and offer the reserved mustard sauce on the side for dipping.

Tips

Cooking venison requires a watchful eye because of its low fat content. Unlike pork sausage, which can forgive a bit of overcooking, venison can become dry if left on the heat too long. To ensure your links remain juicy and succulent, rely on a high-quality instant-read meat thermometer. Pull the sausages off the grill as soon as they hit 160°F; the residual heat will carry them the rest of the way. Additionally, resist the urge to pierce the casings with a fork while cooking. Doing so lets the precious fats and moisture escape, leading to a dry texture. Use tongs to turn your sausages gently.

When using the Arteflame, utilize the different heat zones intelligently. If the fire is roaring hot, keep the sausages on the flat top rather than the center grate to prevent the casings from bursting or burning before the inside is cooked. The flat top provides an even, consistent heat that is ideal for sausages. Finally, if you find the bourbon flavor too strong in the raw sauce, you can simmer the sauce in a small cast-iron skillet directly on the grill for 5 minutes to cook off some of the alcohol while concentrating the sweetness.

Variations

This recipe is highly adaptable depending on your palate and what you have in your pantry. While the Kentucky bourbon profile is a classic, you can easily tweak the ingredients to create a completely different flavor experience. Here are a few delicious variations to try on your grill:

• Spicy Kick: Add 1 teaspoon of crushed red pepper flakes or a chopped jalapeño to the mustard sauce for extra heat.
• Maple Glazed: Substitute the brown sugar with pure maple syrup and omit the bourbon for a sweeter, family-friendly version.
• Beer Braised: Before grilling, simmer the raw sausages in a disposable aluminum pan filled with lager and onions on the grill for 10 minutes, then sear to finish.
• Herbed Garlic: Mix minced garlic and fresh rosemary into the mustard sauce for an aromatic, earthy twist.
• Cheesy Venison: If you make your own sausage, mix high-temp cheddar cheese cubes into the ground meat before stuffing the casings.

Best pairings

To round out this meal, you need sides and drinks that can stand up to the robust flavors of game meat and spicy mustard. The smokiness of the venison pairs exceptionally well with rustic, hearty sides. Think of textures that provide a crunch or a creamy contrast to the dense sausage. Since you already have the grill fired up, try utilizing the heat for your side dishes as well.

• Beverage: A glass of Kentucky Bourbon served neat or on the rocks is the obvious choice. Alternatively, an Amber Ale or a robust Porter complements the charred meat perfectly.
• Grilled Corn: Cook corn on the cob directly on the Arteflame, slathered with butter and chili powder.
• Potato Salad: A warm German potato salad with bacon and vinegar dressing echoes the tang of the mustard sauce.
• Coleslaw: A crisp, creamy coleslaw provides a cooling contrast to the savory, hot sausage.
• Baked Beans: Slow-cooked beans with molasses add a sweet richness that balances the meal.

Conclusion

Mastering this Kentucky Grilled Venison Sausage recipe on the Arteflame is a rewarding experience that combines the art of fire cooking with the heritage of wild game. The result is a dish that is smoky, tangy, and incredibly satisfying—a true testament to the versatility of venison. By managing your heat zones and using a flavorful glaze, you transform a simple sausage link into a gourmet backyard feast.

We hope this recipe inspires you to fire up your grill and try something new this season. Whether you are feeding a hungry group of hunters or hosting a casual family barbecue, these sausages are sure to impress. Don't forget to snap a photo of your creation and share it with the grilling community. There is nothing quite like seeing a perfectly seared meal resting on the seasoned steel of an Arteflame. Happy grilling!