Preheat the grill.

Bring a pot of salted water to a boil.

Blanch the venison sausage, bratwurst, Luganeghe sausage, and merguez sausage for 3 to 5 minutes, or until plump.

Remove the blanched sausages from the water and place on a sheet pan.

Brush all sausages (including the kiebasa) with olive oil.

Place the sausages on the grill and cook for 3 to 4 minutes on each side.

In a large sauté pan, heat 1 tablespoon of olive oil.

Render the chopped chorizo for 3 minutes.

Add the julienned onions and sauté for 3 minutes.

Season with salt and pepper.

Stir in the chopped garlic and mustard.

Add the sliced and blanched potatoes and sauté for 3 minutes, or until heated through.

Season with salt and pepper.

Stir in the chopped parsley.

Mound the potato salad in the center of a platter.

Arrange the grilled sausages around the potato salad.

Serve with crusty bread and a side of Creole mustard.