Introduction
This Louisiana-style grilled duck sausage is an explosion of flavors that shine on the Arteflame grill. The tangy dipping sauce balances the rich, juicy sausage perfectly. Whether you're cooking for a crowd or indulging in a gourmet treat, this dish guarantees an unforgettable experience.
Ingredients
- 1 lb ground duck meat
- 1/4 cup duck fat
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 tbsp fresh thyme, chopped
- 1 tsp Worcestershire sauce
- 1 tbsp butter (for grilling)
- Natural sausage casings
For the Tangy Dipping Sauce
- 1/2 cup Creole mustard
- 1/4 cup honey
- 1 tbsp apple cider vinegar
- 1/2 tsp cayenne pepper
- Salt to taste
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins.
- Place the napkins in the grill and stack firewood on top.
- Light the paper and wait about 20 minutes until the grill is hot and ready.
Step 2: Prepare the duck sausage
- In a mixing bowl, combine ground duck, duck fat, smoked paprika, cayenne, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, and fresh thyme.
- Mix well until fully incorporated.
- Stuff the mixture into natural sausage casings and twist into links.
Step 3: Sear the sausages
- Place the sausages on the center grill grate of the Arteflame grill.
- Sear for 2 minutes per side at 1,000°F to lock in the juices.
Step 4: Finish cooking on the flat griddle
- Move the sausages to the outer flat cooktop griddle.
- Cook slowly, turning occasionally until internal temperature reaches 150°F.
- Remove sausages from the grill when they reach 135°F as they will continue to cook off the heat.
Step 5: Make the tangy dipping sauce
- Mix Creole mustard, honey, apple cider vinegar, cayenne, and salt in a bowl.
- Adjust seasoning to taste.
Step 6: Serve
- Slice the grilled duck sausages into bite-sized pieces.
- Serve with the tangy dipping sauce.
Tips
- Always preheat your Arteflame grill to get the best sear.
- Remove sausages from the grill at 135°F to allow carryover cooking.
- Use butter instead of oil for richer flavor.
- Grill side dishes on the flat griddle while the sausage cooks.
Variations
-
Spicy Cajun: Add 1 tsp Cajun seasoning and an extra 1/2 tsp cayenne.
-
Smoky Maple: Replace honey with maple syrup and add 1/2 tsp liquid smoke to the sausage mix.
-
Garlic Herb: Increase garlic powder to 2 tsp and add 1 tbsp fresh parsley.
-
Cheddar and Jalapeño: Mix in 1/4 cup shredded cheddar and 1 chopped jalapeño.
-
Andouille-Inspired: Use 1/2 tsp ground cloves and 1/2 tsp allspice for extra depth.
Best Pairings
- Grilled asparagus with butter
- Smoked gouda mac & cheese
- Buttery cornbread
- Spicy coleslaw
- A bold Zinfandel or an ice-cold IPA
Conclusion
This Louisiana-style grilled duck sausage is an explosion of flavors that shine on the Arteflame grill. The tangy dipping sauce balances the rich, juicy sausage perfectly. Whether you're cooking for a crowd or indulging in a gourmet treat, this dish guarantees an unforgettable experience.