Crispy Grilled Blood Sausage (Austrian Style) | Arteflame

Introduction

There is nothing quite like the rustic aroma of caramelized onions and sizzling meat drifting through the crisp mountain air. This dish transports me straight to a cozy Alpine hut, where hearty meals are the reward for a long day of hiking. The star here is the contrast: the shattering crisp exterior of the blood sausage giving way to a rich, creamy interior, perfectly balanced by the tart sweetness of apples. It is comfort food in its highest form.

Why This Recipe Works

I love this dish because it turns a notoriously tricky ingredient into an effortless masterpiece. The solid steel cooktop of the Arteflame grill is the secret weapon, allowing you to sear delicate sausage rounds without losing a crumb to the fire. It is a harmonious one-grill meal where the savory Blutwurst mingles with buttery potatoes and apples for a sweet and salty bite that is utterly addictive.

Kitchen Wisdom

• Chill your spuds: Always use potatoes boiled the day before. Cold potatoes crisp up beautifully on the grill, whereas warm ones tend to turn into mash.
• Don't touch it: Blood sausage is fragile. Place it on the hot steel and let it sit undisturbed until a sturdy crust forms before attempting to flip.

Simple Swaps

If you cannot find authentic Austrian blood sausage, thick slices of black pudding or even a grain-based vegan alternative work wonders. You can also trade the apples for firm pears, which offer a delightful, mellow sweetness.

Ingredients

To recreate this Austrian classic, you need fresh, high-quality ingredients. The magic lies in the balance between the savory sausage and the sweetness of the apples and onions.

• 1 lb (approx. 500g) Austrian Blood Sausage (Blutwurst), sliced into thick rounds
• 1 lb waxy potatoes, boiled, peeled, and sliced into rounds
• 2 medium yellow onions, sliced into rings
• 2 tart apples (like Granny Smith), cored and sliced
• 3 tbsp clarified butter (Ghee) or vegetable oil for grilling
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Optional: Majoram (dried or fresh) for authentic seasoning

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Allow the wood to burn down until you have a solid bed of coals and the cooktop reaches an optimal grilling temperature.
2. Because blood sausage is delicate, you want to utilize different heat zones. Identify a medium-high heat area for the potatoes and a medium heat area for the sausage.
3. Lightly oil the cooktop surface with vegetable oil or a dollop of clarified butter to prevent sticking.

Step 2: Grill the Potatoes and Onions

1. Place the boiled, sliced potatoes on the flat cooktop. Spread them out so they have maximum contact with the steel.
2. Add the sliced onions near the potatoes.
3. Grill the potatoes until they are golden brown and crispy on the edges, flipping occasionally. Allow the onions to caramelize until they are soft and sweet.
4. Season the mixture generously with salt and pepper. Move them to a cooler outer edge of the grill to keep warm while you cook the sausage.

Step 3: Sear the Blood Sausage and Apples

1. Add a little more butter to the cooktop if necessary. Place the thick slices of blood sausage and the apple slices onto the medium-heat zone.
2. Let the sausage sit undisturbed for 2-3 minutes. This is crucial for developing that signature crust that holds the soft filling together.
3. Flip the sausage slices carefully. They should be dark and crispy on the outside. Grill the other side for another 2 minutes.
4. Simultaneously, grill the apple slices until they are tender and have nice sear marks, but are not mushy.

Step 4: Combine and Serve

1. Once the sausage is crispy and heated through, gently mix the potatoes and onions back toward the center to reheat them for a few seconds.
2. You can either mix everything together on the grill for a traditional "Gröstl" style or plate them separately for a more refined presentation.
3. Sprinkle the entire dish with fresh parsley and a pinch of marjoram.
4. Serve immediately directly from the grill for the best experience.

Tips

Mastering blood sausage on the grill requires a gentle touch and heat management. The most important tip is to ensure your potatoes are boiled and fully cooled—preferably the day before—before you grill them; this ensures they crisp up rather than turning into mash. When slicing the blood sausage, aim for a thickness of about 1 inch. If you slice them too thin, they are more likely to disintegrate under the heat; too thick, and they won't heat through before burning.

Furthermore, do not shy away from using fat. Blood sausage is lean on the inside but needs external fat like butter or oil to form that essential crust. If you find the sausage is sticking, the grill surface may not be lubricated enough, or you are trying to flip it too early. Let the crust form completely, and it will release naturally from the seasoned steel cooktop.

Variations

While the classic apple and onion combination is traditional, there are several ways to tweak this recipe to suit different palates or dietary preferences.

• Tiroler Gröstl Style: Add chopped bacon or leftover beef roast to the potato mix for a meatier, heavier version.
• Spicy Kick: Add sliced fresh chili peppers or a dusting of cayenne pepper to cut through the richness of the sausage.
• Heaven and Earth: Skip the sliced potatoes and serve the grilled blood sausage over a bed of mashed potatoes and apple sauce.
• Breakfast Twist: Crack a few eggs directly onto the Arteflame cooktop alongside the hash and serve the sausage and potatoes with sunny-side-up eggs.
• Vegetarian Alternative: Substitute the blood sausage with a grain-based vegan black pudding or thickly sliced marinated portobello mushrooms for a similar texture profile.

Best pairings

Rich dishes like grilled blood sausage require beverages and sides that can cut through the savory fat and cleanse the palate. The sweetness of the grilled apples already provides a nice counterbalance, but additional sides can elevate the meal.

• Sauerkraut: The acidity of fermented cabbage is the perfect partner for the rich, iron-heavy taste of the sausage.
• Horseradish: Freshly grated horseradish or a creamy horseradish sauce adds a sharp, sinus-clearing zing that pairs beautifully.
• Beer: A crisp Austrian Lager, Märzen, or a cloudy Wheat Beer (Weissbier) are the traditional beverage choices.
• Bread: Serve with a slice of dark, crusty rye bread or sourdough to mop up the delicious juices left on the plate.
• Mustard: A sharp, spicy brown mustard or a sweet Bavarian mustard is essential for dipping.

Conclusion

Grilled Austrian Blood Sausage is more than just a recipe; it is a celebration of texture and bold flavors. By using the Arteflame grill, you transform a humble ingredient into a gourmet experience, achieving a crispiness that is nearly impossible to replicate in a standard frying pan or on a wire grate. The combination of the savory sausage, sweet apples, and earthy potatoes creates a symphony of flavors that is both comforting and sophisticated.

Don't be afraid to try this traditional dish at your next barbecue. It offers a unique departure from the standard burgers and steaks, providing your guests with a memorable culinary journey to the heart of the Alps. With the smoky kiss of the wood fire and the perfect sear from the steel cooktop, this might just become your new favorite fall or winter grilling staple.