Wood-Fired Georgia Smoked Sausage and Peppers Recipe

There is something undeniably comforting about the sound of savory meat sizzling on a hot griddle, especially when the aroma of wood smoke fills the air. This Georgia Smoked Sausage and Peppers recipe is a tribute to Southern simplicity, elevated significantly by the unique cooking capabilities of the Arteflame grill. It is a dish that marries the savory, spicy snap of high-quality smoked sausage with the natural sweetness of caramelized onions and vibrant bell peppers. Whether you are hosting a lively backyard barbecue or simply looking for a quick weeknight meal that tastes like a weekend feast, this recipe delivers on all fronts. The flat cooktop allows the vegetables to char perfectly without falling through the grates, while the high heat sears the sausage to juicy perfection. Let’s fire up the grill and bring a true taste of Georgia to your outdoor kitchen.

Ingredients

• 2 lbs Georgia Smoked Sausage (or high-quality Andouille/Kielbasa), cut into bite-sized chunks or links
• 3 Large Bell Peppers (Red, Green, and Yellow), seeded and sliced into strips
• 2 Large Sweet Onions (Vidalia preferred), sliced
• 3 Cloves Garlic, freshly minced
• 2 tbsp Olive Oil or Duck Fat (for coating the griddle)
• 1 tbsp Smoked Paprika
• 1 tsp Coarse Sea Salt
• 1 tsp Freshly Cracked Black Pepper
• 1 cup BBQ Sauce (Southern-style mustard base or sweet tomato base)
• 6 Hoagie Rolls or Brioche Buns (optional for serving)

Instructions

Step 1: Prepare the Grill and Ingredients

1. Start by building a fire in the center of your Arteflame grill. Allow the grill to heat up for about 15-20 minutes until the center grate is extremely hot and the outer flat top griddle reaches a medium-high cooking temperature.
2. While the grill is heating, slice your bell peppers into uniform strips and your onions into half-moons. Keeping them a similar size ensures they cook evenly.
3. Slice the Georgia smoked sausage into 2-inch chunks on a bias, or leave them as whole links if you plan to serve them in a bun.

Step 2: Sear the Vegetables

1. Drizzle a generous amount of olive oil or duck fat onto the flat top griddle surface.
2. Place the sliced onions and peppers onto the oiled surface. Use a spatula to move them around, pushing them closer to the center fire for a harder sear or further out to let them soften slowly.
3. Season the vegetables with salt, pepper, and smoked paprika. Cook for about 8-10 minutes until the onions are translucent and caramelized, and the peppers have a nice char. Add the minced garlic during the last 2 minutes of cooking to prevent burning.

Step 3: Grill the Sausage

1. While the vegetables are finishing, place the smoked sausage directly on the flat top griddle or the center grill grate for maximum smoke infusion.
2. Cook the sausage for 4-6 minutes, turning occasionally, until the skin is crisp and blistered and the meat is heated through.
3. If you are using sausage chunks, you can mix them directly into the peppers and onions on the flat top to let the flavors meld together.

Step 4: Combine and Serve

1. Once the sausage is browned and the veggies are tender, combine everything on a cooler part of the flat top.
2. Drizzle your chosen BBQ sauce over the mixture and toss to coat evenly.
3. If serving as a sandwich, lightly toast your hoagie rolls on the flat top for 1 minute. Scoop the sausage and pepper mixture into the buns and serve hot.

Tips

Managing the heat zones on your Arteflame is the absolute secret to perfecting this dish. Keep the fire roaring in the center for searing the sausages to get that perfect snap, but utilize the outer ring for slowly caramelizing the onions and peppers. If the vegetables cook too fast, they might burn before they soften; if they cook too slow, they may become mushy. Aim for that golden-brown color which adds a depth of sweetness that balances the salty, smoky meat. Also, consider the thickness of your slices. Chunky cuts of peppers and onions hold up better against the high heat and provide a satisfying crunch that contrasts with the tender meat. Finally, always let your sausage rest for a minute or two after grilling before serving; this ensures the juices redistribute throughout the meat for maximum flavor.

Variations

Cooking is about making the recipe your own, and this Georgia Smoked Sausage dish is incredibly versatile. If you prefer a bit more heat or want to change the flavor profile to match a specific theme, you can easily tweak the ingredients to suit your palate. Here are a few ways to mix things up:

• The Spicy Kick: Add sliced jalapenos or a dash of cayenne pepper to the vegetable mix for extra heat.
• Low Carb Bowl: Skip the bun entirely and serve the mixture over cauliflower rice or a bed of grilled zucchini.
• The Melty Cheese: Top the hot sausage and peppers with slices of Provolone or Pepper Jack cheese right on the grill until melted.
• Italian Twist: Swap the BBQ sauce for marinara and finish with fresh basil and mozzarella.
• Breakfast Style: Chop the sausage smaller and crack a few eggs directly onto the flat top into the mixture for a hearty scramble.

Best pairings

While this sandwich is a hearty meal in itself, the right sides can turn it into a full backyard event. The rich smokiness of the sausage pairs beautifully with crisp, acidic, or creamy sides that help cut through the savory fat. You want accompaniments that cleanse the palate or enhance the Southern vibe of the dish. Here are some excellent options to serve alongside your main course:

• Creamy Southern Potato Salad with a hint of mustard.
• Tangy Vinegar-based Coleslaw to add crunch and acidity.
• Grilled Corn on the Cob with chili lime butter.
• A cold, hoppy IPA or a classic Southern Sweet Tea.
• Kettle-cooked potato chips for a simple crunch.

Conclusion

This Georgia Smoked Sausage and Peppers recipe is more than just a quick dinner; it is an experience of wood-fired cooking at its finest. The Arteflame grill brings out textures and flavors that standard stove-top cooking simply cannot replicate. From the satisfying snap of the sausage skin to the tender, smoky char of the vegetables, every bite is a celebration of outdoor dining. We hope this becomes a staple in your recipe rotation, whether for game days or family gatherings. Gather your friends, light the fire, and enjoy the simple, robust pleasure of great food cooked over an open flame.