Wisconsin Grilled Smoked Sausage & Peppers

Introduction

Smoky, juicy, and colorful – this Wisconsin-style grilled smoked sausage and peppers recipe is the ultimate outdoor food experience. Using the Arteflame grill, we crank up the heat for a steakhouse-quality sear in the center and complete the cooking process on the flat griddle, locking in flavor at every level. Local smoked sausage paired with bell peppers cooked to perfection makes this meal look and taste like a summer celebration.

Ingredients

• 4 links locally made smoked sausage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 large sweet onion, sliced
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & pepper to taste
• Vegetable oil and 3 paper napkins (for lighting grill)
• Firewood (for fueling the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper napkins.
3. Let the grill heat up for about 20 minutes until the center grate is red-hot for searing.

Step 2: Prepare and Sear the Sausage

1. Place the smoked sausage links on the center grill grate for a quick sear at 1,000°F to lock in juices. Sear for 1-2 minutes per side.
2. Once seared, move sausages to the flat cooktop to continue cooking slowly to the desired doneness. Internal temperature should hit 160°F; remove sausages at 145°F to allow carry-over cooking.

Step 3: Cook the Vegetables

1. Place butter toward the center of the griddle where it's hotter.
2. Add sliced bell peppers and onions directly on the flat cooktop griddle.
3. Season with smoked paprika, garlic powder, salt and pepper.
4. Sauté veggies in their own juices by stirring occasionally. Cook until slightly charred and tender, around 10-12 minutes.

Step 4: Combine and Finish

1. Slide the cooked sausages closer to the veggies on the griddle to allow flavor mingling for the last few minutes.
2. Serve hot right off the grill with grilled buns or plated over grains as preferred.

Tips

• Use real hardwood for the best smoky flavor profile.
• Keep butter handy to add richness to your veggies as they cook.
• Remove meat from the grill 15°F before target internal temperature for perfect juiciness.
• Always prep your veggies while the grill is heating to stay on schedule.
• Keep sausages moist by not over-searing — the sear is just to lock in the juice, not to cook through.

Variations

1. Spicy Cajun Sausage & Peppers: Use hot Louisiana-style smoked sausage and add Cajun seasoning blend to your peppers.
2. Cheddar-Stuffed Sausage & Peppers: Use Wisconsin cheddar-stuffed sausage links and mix sharp cheddar cubes into the veggies near the end.
3. Sweet Apple Chicken Sausage & Fennel: Make it light with apple chicken sausage and swap some peppers for sliced fennel and apple for a sweet bite.
4. Italian Sausage & Basil Peppers: Use Italian-style smoked sausages and add fresh basil and oregano to the mix while cooking.
5. Bratwurst & Sauerkraut Bell Peppers: Grill local Wisconsin bratwurst and stir in sauerkraut with the peppers for a tangy twist.

Best pairings

• Grilled corn on the cob with chili butter
• German-style potato salad or creamy coleslaw
• Cold craft beer or hard cider
• Warm grilled buns for sausage sandwiches
• Smoked gouda or mild cheddar cheese slices

Conclusion

This Wisconsin Grilled Smoked Sausage & Peppers recipe shines with juicy meats, blistered veggies, and effortless grilling thanks to the Arteflame Grill’s superior heat zones and flat top cooking area. The reverse sear method helps you get steakhouse results without overcooking your protein. Use your local Wisconsin sausage to give it even more home-state flavor!