Grilled Louisiana Boudin Sausage on the Arteflame Grill

Introduction

Discover the rich, smoky flavors of Louisiana with this classic Boudin sausage cooked to perfection on the Arteflame grill. The crispy outer casing and tender, flavorful interior make this an irresistible dish everyone will love.

Ingredients

• 4 Louisiana-style Boudin sausages
• 2 tbsp butter, melted
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tbsp chopped fresh parsley (optional for garnish)
• 1 tbsp whole grain mustard (for serving)

Instructions

Step 1: Fire up the Arteflame grill

• Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
• Stack firewood over the soaked napkins.
• Light the napkins and allow the fire to burn for about 20 minutes until the flat cooktop and center grill grate reach the optimal grilling temperatures.

Step 2: Coat the sausages

• Brush each Boudin sausage with melted butter.
• Sprinkle smoked paprika and black pepper evenly over the sausages.

Step 3: Sear the sausages

• Place the sausages on the center grill grate over high heat (about 1,000°F).
• Sear for 1-2 minutes per side until you achieve a crispy, golden-brown exterior.

Step 4: Move to cooktop for doneness

• Transfer the sausages to the flat griddle cooktop, placing them closer to the cooler outer edge.
• Allow them to continue cooking for another 10-12 minutes, turning occasionally, until they reach an internal temperature of 160°F.
• Remove the sausages from the grill at 145°F as they will continue to cook off the heat.

Step 5: Serve and enjoy

• Garnish with chopped parsley if desired.
• Serve hot with whole grain mustard on the side.

Tips

• Always let the grill preheat properly to ensure even cooking.
• Searing locks in juices, so don’t skip this step for ultra-succulent sausages.
• Let the sausages rest for a few minutes before cutting into them to keep them moist.

Variations

• Spicy Cajun Style: Add cayenne pepper and hot sauce to the seasoning mix for a fiery kick.
• Garlic Butter Infused: Mix minced garlic into melted butter before brushing onto the sausage.
• Herb-Infused: Use a mix of thyme, rosemary, and oregano along with the butter for an aromatic twist.
• BBQ Glazed: Brush with your favorite barbecue sauce during the last few minutes of grilling.
• Smoky Maple: Finish the sausages with a drizzle of maple syrup for a sweet and smoky contrast.

Best Pairings

• Grilled corn on the cob with butter
• Louisiana-style dirty rice
• Grilled onions and bell peppers
• Cold craft beer or sweet iced tea

Conclusion

Grilled Louisiana Boudin Sausage is a flavorful and easy meal that shines when cooked on the Arteflame grill. From the perfect sear to the juicy interior, this method ensures an irresistible bite every time.