Grilled Venison Sausage & Creole Mustard (Louisiana Style) | Arteflame

Introduction

There is a primal satisfaction in hearing the sizzle of game meat hitting a hot griddle. The aroma of wood smoke mingling with savory venison instantly transports me to crisp autumn evenings spent around the fire, sharing stories while the grill does the work. This dish is about embracing that rustic charm while delivering a flavor profile that pops with Southern spirit.

Why This Recipe Works

I adore this recipe because it balances the robust, earthy profile of venison with the zesty, bright heat of a homemade Creole mustard sauce. It is rustic soul food that feels elevated enough for a dinner party but simple enough for a relaxed weekend cookout. The Arteflame’s unique design allows you to get that perfect char without drying out the lean meat, ensuring every bite is succulent.

Kitchen Wisdom

• Watch the heat: Venison is much leaner than pork. Sear hard in the center of your Arteflame for that crust, then move to the cooler outer ring to finish gently.
• Keep it juicy: Never pierce the casings with a fork! You need that fat trapped inside to keep the sausage moist. Always use tongs.

Easy Swaps

If your freezer is empty of game meat, fresh pork or beef sausages work beautifully here. Can’t find Creole mustard? A coarse stone-ground mustard mixed with a pinch of horseradish makes a great alternative.

Ingredients

For the Venison

• 2 lbs Venison sausage links (smoked or fresh)
• 2 tbsp Unsalted butter (for the grill)
• 1 tbsp Olive oil

For the Creole Mustard Sauce

• 1/2 cup Creole mustard (or coarse stone-ground mustard)
• 2 tbsp Mayonnaise
• 1 tbsp Honey
• 1 tsp Worcestershire sauce
• 1 tsp Hot sauce (Crystal or Tabasco recommended)
• 1/2 tsp Garlic powder
• 1 tsp Fresh lemon juice
• Salt and freshly cracked black pepper to taste

Garnish

• 2 tbsp Fresh parsley, chopped
• 1 stalk Green onion, thinly sliced

Instructions

Step 1: Fire Up the Arteflame

1. Begin by starting a fire in the center of your Arteflame grill. Use untreated wood or charcoal to build a solid bed of coals.
2. Allow the flat cooktop griddle to heat up for about 15-20 minutes. You want the center to be extremely hot for searing and the outer edges to be cooler for gentle cooking.
3. While the grill heats, prepare your griddle surface by wiping it down with a lightly oiled cloth to ensure a non-stick surface.

Step 2: Prepare the Creole Mustard Sauce

1. In a small mixing bowl, combine the Creole mustard, mayonnaise, honey, Worcestershire sauce, hot sauce, garlic powder, and lemon juice.
2. Whisk the ingredients together until smooth and fully incorporated.
3. Taste the sauce and adjust the seasoning with salt and pepper as needed. Let the sauce sit at room temperature or in the fridge to allow the flavors to meld while you grill the meat.

Step 3: Grill the Venison Sausage

1. Melt the butter with the olive oil on the flat cooktop surface of the Arteflame. Spread it around the area where you intend to cook.
2. Place the venison sausages on the hot griddle. If the sausages are fresh (raw), start them closer to the center to get a good sear, turning them every 2-3 minutes to brown all sides evenly.
3. If using smoked (pre-cooked) sausages, you simply need to heat them through and char the casing.
4. Once seared, move the sausages to the cooler outer zones of the cooktop to finish cooking internally without drying out the meat. The target internal temperature should reach 160°F (71°C).

Step 4: Serve and Enjoy

1. Remove the sausages from the grill and let them rest for 3 to 5 minutes to allow the juices to redistribute.
2. Slice the sausages on a bias into bite-sized coins or serve them whole on a bun.
3. Drizzle generously with the Creole mustard sauce and garnish with fresh parsley and green onions for a pop of color and freshness.

Tips

Grilling venison requires a bit more attention than beef or pork because of its low fat content. The key to keeping it succulent is to avoid overcooking. On the Arteflame, utilize the heat zones effectively; sear quickly over high heat to create a flavorful crust (the Maillard reaction), then immediately move the links to the cooler outer ring to finish gently. This prevents the casing from splitting and the juices from running out. Additionally, do not pierce the sausages with a fork while cooking. Piercing releases the fat and moisture that is critical for keeping the venison tender. Always use tongs to handle the meat. If you find your venison is particularly lean, you can baste the sausages with a little extra melted butter or even a touch of beer while they are on the griddle to maintain moisture and add an extra layer of flavor.

Variations

This recipe is highly adaptable depending on your taste preferences and what you have available in your pantry. While venison is the star here, the preparation method and sauce work wonders with other game meats or traditional sausages. You can easily tweak the spice levels or the texture of the dish to suit your crowd. Here are a few ways to mix things up:

• The Bayou Heat: Add chopped fresh jalapeños or a dash of cayenne pepper to the mustard sauce for an extra spicy kick.
• Vegetable Medley: Grill sliced bell peppers and onions alongside the sausage on the flat top, mixing them together before serving for a classic "sausage and peppers" vibe.
• Beer-Braised Style: Place a small cast-iron skillet on the Arteflame with dark beer and onions, and finish the sausages in the bath after searing.
• Sweet & Tangy: Substitute the honey in the sauce with maple syrup and add a pinch of cinnamon for a warmer, autumn-inspired flavor profile.
• Mixed Game: Use a blend of wild boar and elk sausage alongside the venison for a hunter’s platter feast.

Best pairings

To round out this meal, you need sides and drinks that can stand up to the rich, iron-heavy flavor of the venison and the sharp bite of the mustard. Southern classics are naturally the best fit here. A cold, crisp lager or a brown ale works perfectly to cut through the richness of the sausage. For wine drinkers, a robust Zinfandel or Syrah pairs beautifully with the gamey notes of the meat. As for side dishes, consider grilling corn on the cob directly on the Arteflame, slathered in chili-lime butter. Red beans and rice is another traditional accompaniment that adds heartiness to the plate. Alternatively, a vinegar-based coleslaw provides a crunchy, acidic contrast that cleanses the palate between bites, making every mouthful of sausage taste just as good as the first.

Conclusion

Mastering the art of grilling venison sausage on the Arteflame is a rewarding experience that connects you to the outdoors and the traditions of Southern cooking. This recipe treats the ingredients with respect, highlighting the natural flavors of the game meat while elevating it with the complex, tangy heat of the Creole mustard. It is a dish that is rustic enough for a campfire dinner yet refined enough for a backyard gathering with friends. By using the diverse heat zones of your grill, you ensure a juicy, perfectly cooked sausage every time. So light up the fire, gather your friends, and enjoy the smoky, savory taste of Louisiana right at home.