Grilled Venison Sausage and Boudin Shots

I love heading down to Louisiana for ducks. Not only is the hunting world class, but you can’t beat the food. I always stock up on boudin links while I’m there. Besides grilling and eating them as is, I enjoy using the boudin as an ingredient in other recipes.

These grilled venison sausage appetizers are perfect for holiday get-togethers.

This is one of my favorite appetizer recipes. If you can get your hands on some of the pineapple jalapeño venison sausage from Van’s Deer Processing and Sporting Goods down in Mississippi, use that. The sweet and spicy flavor profile is outstanding for this recipe. If you don’t happen to have venison sausage from Van’s, use whatever you have handy.

The pineapple jalapeño sausage from Van’s Processing is great, but use whatever venison sausage you have handy.

We used smoked boudin in this batch, but any boudin works; just peel off the casing and crumble it up. I like to add a jalapeño slice and a dab of BBQ sauce between the sausage and the boudin for extra flavor.

Start by cutting the sausage into 1-inch pieces. Halve the bacon slices. To assemble the shots, wrap a half slice of bacon around the sausage, extending the bacon above the sausage so it forms a small cup.

Wrap the half slice of bacon around the sausage and secure to form a small cup.

Secure the bacon in place with a toothpick. Place a jalapeño slice on the sausage, then add a little BBQ sauce of your choice.

Top the sausage with a slice of jalapeño and a shot of BBQ sauce.

Fill the bacon with loose boudin.

Top off the bacon cups with crumbled boudin.

Grill the shots at 350 degrees for 30 minutes or until the bacon is cooked through and crisp.

Grill until the bacon is crisp and cooked through and the boudin is golden brown.

Serve hot off the grill.

Venison sausage, boudin, and bacon: an appetizer made in heaven.