Louisiana Grilled Duck Sausage with Tangy Dipping Sauce

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

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the paper and wait about 20 minutes until the grill is hot and ready.

Step 2: Prepare the duck sausage

1. In a mixing bowl, combine ground duck, duck fat, smoked paprika, cayenne, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, and fresh thyme.
2. Mix well until fully incorporated.
3. Stuff the mixture into natural sausage casings and twist into links.

Step 3: Sear the sausages

1. Place the sausages on the center grill grate of the Arteflame grill.
2. Sear for 2 minutes per side at 1,000°F to lock in the juices.

Step 4: Finish cooking on the flat griddle

1. Move the sausages to the outer flat cooktop griddle.
2. Cook slowly, turning occasionally until internal temperature reaches 150°F.
3. 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

1. Mix Creole mustard, honey, apple cider vinegar, cayenne, and salt in a bowl.
2. Adjust seasoning to taste.

Step 6: Serve

1. Slice the grilled duck sausages into bite-sized pieces.
2. 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

1. Spicy Cajun: Add 1 tsp Cajun seasoning and an extra 1/2 tsp cayenne.
2. Smoky Maple: Replace honey with maple syrup and add 1/2 tsp liquid smoke to the sausage mix.
3. Garlic Herb: Increase garlic powder to 2 tsp and add 1 tbsp fresh parsley.
4. Cheddar and Jalapeño: Mix in 1/4 cup shredded cheddar and 1 chopped jalapeño.
5. 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.