Louisiana Grilled Venison Sausage with Creole Mustard Sauce

Introduction

Experience the bold flavors of Louisiana with this grilled venison sausage, seared to perfection on the Arteflame grill. The smoky char and juicy bite of the sausage pair beautifully with a zesty Creole mustard sauce. Using the reverse sear method on the Arteflame’s center grill grate ensures a steakhouse-quality crust while keeping the meat succulent. Serve with grilled vegetables and enjoy a meal that’s bursting with Southern flavors.

Ingredients

• 4 venison sausages
• 2 tbsp unsalted butter
• 1/2 cup Creole mustard
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Grilled vegetables of choice (such as peppers, onions, or zucchini)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the paper and let the firewood catch flame.
4. In about 20 minutes, your grill will be ready for cooking.

Step 2: Prepare the Creole mustard sauce

1. In a small bowl, whisk together Creole mustard, mayonnaise, honey, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Set the sauce aside for serving.

Step 3: Sear the venison sausages

1. Melt unsalted butter onto the flat cooktop griddle.
2. Place the venison sausages directly on the center grill grate to sear.
3. Sear each side for about 1-2 minutes until beautifully charred.

Step 4: Cook the sausages to perfection

1. Move the seared sausages to the flat griddle cooktop.
2. Cook them to an internal temperature of 145°F, turning occasionally.
3. Remove the sausages when they reach 130°F, as they will continue cooking off the grill.

Step 5: Grill the vegetables

1. Place sliced vegetables onto the flat griddle cooktop.
2. Grill until tender and slightly charred, about 8-10 minutes.

Step 6: Serve

1. Slice the sausages and plate with grilled vegetables.
2. Drizzle or serve with the Creole mustard sauce.
3. Garnish with fresh parsley and enjoy!

Tips

• Let the venison sausages rest for a few minutes after grilling to allow the juices to redistribute.
• Use a meat thermometer to ensure perfect doneness.
• Adjust the heat zone by moving the sausages around on the flat cooktop.
• Grill the vegetables near the outer rim for a slower, more even cook.

Variations

1. Spicy Cajun: Add extra cayenne and hot sauce to the mustard sauce for a fiery kick.
2. Herb Infused: Mix fresh rosemary and thyme into the butter before grilling the sausages.
3. Garlic Butter: Brush the sausages with a garlic butter glaze before searing.
4. Smoky Bourbon: Add a splash of bourbon to the mustard sauce for a deep, robust flavor.
5. Sweet & Tangy: Mix apple cider vinegar into the sauce for a touch of acidity.

Best Pairings

• Cold craft beer or a bold red wine
• Grilled corn on the cob with butter
• Warm, crusty French bread
• Roasted sweet potatoes
• Spicy coleslaw

Conclusion

Grilling venison sausage on the Arteflame grill brings out incredible, smoky flavors, while reverse searing ensures juicy tenderness. Paired with a bold Creole mustard sauce, this Louisiana-inspired dish is a crowd-pleaser. Enjoy grilling on the Arteflame and savor each bite!