Grilled Sausage & Caramelized Onions (Michigan Style) | Arteflame

Introduction

There is nothing quite like the aroma of onions hitting a hot griddle to signal that something delicious is happening. Imagine a crisp evening, the warmth of the fire, and the savory snap of a Michigan-style sausage nestled in a toasted bun. This dish isn't just dinner; it's pure comfort food that brings the ballpark vibe right to your backyard. The combination of smoky pork and sweet, buttery onions is a timeless classic that instantly makes me feel at home.

Why You’ll Love Grilling This

I adore this recipe because it transforms humble ingredients into a gourmet feast using the unique zones of the Arteflame. It’s a rustic meal that delivers maximum flavor with minimal fuss. The high heat sears the juices in, while the flat top slowly coaxes the natural sugars out of the onions without flare-ups. It’s the perfect balance of salty, savory, and sweet.

Kitchen Wisdom

• Patience is key: Don’t rush the onions; let them cook slowly in the medium-heat zone to get that deep golden color without burning.
• Score the meat: A few light diagonal cuts prevent the casing from bursting and allow the smoke to penetrate the meat.

Make It Your Own

If you can't find Michigan-style sausages, a good quality bratwurst or mild Italian sausage works beautifully. For a dairy-free version, simply swap the butter for extra olive oil or ghee when caramelizing the aromatics.

Ingredients

The Essentials

• 4-6 Michigan-style sausages (beef and pork blend)
• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (or grapeseed oil)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• 6 sturdy sausage buns or hoagie rolls
• Yellow mustard or spicy brown mustard (for serving)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a medium-sized fire in the center using charcoal or wood.
2. Allow the grill to heat up for about 15 to 20 minutes. You want the center grill grate to be searing hot (over 600°F) and the flat cooktop to have a variation of heat zones, hot near the center and cooler toward the edges.
3. Clean the cooktop with a scraper and apply a thin layer of vegetable oil to season the surface before cooking.

Step 2: Caramelize the Onions

1. Drizzle olive oil onto the flat carbon steel cooktop, aiming for the medium-heat zone (halfway between the center and the edge).
2. Place the thinly sliced yellow onions onto the oiled surface.
3. Season immediately with sea salt, black pepper, and garlic powder to help draw out the moisture.
4. Toss the onions occasionally with a spatula. Once they begin to soften and turn translucent, add the butter to the pile.
5. Continue to cook for 15-20 minutes, moving them closer to the fire if you want quicker browning, or further away to prevent burning, until they are deep golden brown and sticky.

Step 3: Grill the Sausages

1. While the onions are finishing, place the Michigan sausages directly onto the flat cooktop, closer to the center where the heat is higher.
2. Sear the sausages for 2-3 minutes per side until they develop a rich, mahogany crust.
3. If the sausages are browning too quickly but aren't cooked through, move them to the outer edge of the cooktop to finish cooking gently.
4. The internal temperature should reach 160°F (71°C).

Step 4: Assembly and Serving

1. Slice your buns open and place them face down on the outer edge of the grill for 30-60 seconds to lightly toast them.
2. Place a grilled sausage into each toasted bun.
3. Top generously with a heap of the buttery caramelized onions.
4. Drizzle with your favorite mustard and serve hot immediately.

Tips

To achieve the best results on your Arteflame, patience with the onions is absolutely vital. Unlike sautéing in a pan, the flat top grill allows you to spread the onions out, increasing surface area for better browning. However, rushing the process with too much heat will result in burnt, bitter onions rather than sweet, caramelized ones. Utilize the temperature gradients of the grill; keep the onions in the medium-heat zone and move them to the cool outer ring once they are done if the sausages are still cooking. This keeps them warm without drying them out.

Additionally, scoring the sausages lightly before grilling can prevent the casings from bursting under high heat. While Michigan sausages are traditionally juicy, piercing the skin too much can cause those precious fats to drip out, leading to a dry texture. A few shallow diagonal cuts look professional and help the sausage expand naturally. Finally, always butter your onions midway through cooking rather than at the start; this prevents the milk solids in the butter from burning before the onions have caramelized.

Variations

While the classic Michigan sausage and onion combination is timeless, you can easily customize this recipe to suit different palate preferences or dietary needs. The Arteflame’s versatility makes it easy to cook side-dishes or toppings simultaneously without mixing flavors. Here are a few ways to mix up the flavor profile while keeping the core of the recipe intact:

• The Spicy Kick: Add sliced jalapeños or red pepper flakes to the onions while they caramelize for a sweet and spicy topping.
• Beer Braised: Pour a splash of lager or pale ale over the onions and sausages during the last few minutes of cooking to steam them with hoppy flavor.
• The Cheesy Melt: Lay a slice of sharp cheddar or provolone over the sausages while they are on the cool zone of the grill, allowing it to melt before assembly.
• Michigan Sauce Style: Top the sausage with a traditional beef-based chili sauce (Coney sauce) along with the onions for the authentic regional experience.
• Vegetarian Twist: Substitute the meat with high-quality plant-based sausages; the cooking method and onion topping remain exactly the same.

Best pairings

A meal this robust deserves beverages and sides that can stand up to the savory fat of the sausage and the sweetness of the onions. The smokiness from the wood fire pairs exceptionally well with cold, crisp drinks and acidic sides that cut through the richness. When planning your menu, think about textures that contrast with the soft bun and tender onions. Here are some ideal companions for your grilled feast:

• Beverage: A crisp Pilsner or a cold Amber Ale complements the caramelized flavors perfectly. For wine drinkers, a Zinfandel offers enough fruitiness to match the BBQ vibes.
• Side Dish: Tangy German potato salad with a vinegar base works better than creamy mayo-based salads, as the acidity balances the pork fat.
• Vegetable: Grilled corn on the cob, cooked right alongside the sausages on the Arteflame, seasoned with chili lime butter.
• Condiment: A side of pickled peppers or sauerkraut adds a necessary crunch and tang to every bite.

Conclusion

Grilling Michigan sausages with caramelized onions on the Arteflame is more than just preparing a meal; it is an engaging culinary experience that connects you with the fire and the food. The unique design of the grill allows you to manage different cooking times and temperatures effortlessly, ensuring that every component of the dish is ready at the exact same moment. The result is a sandwich that is texturally diverse, visually appealing, and exploding with authentic BBQ flavor.

We hope this recipe inspires you to get outside and fire up the grill, regardless of the season. There is a deep satisfaction in watching onions turn to gold and sausages sizzle on a flat top that simply cannot be replicated in a kitchen. So gather your friends, grab some cold drinks, and enjoy the simple pleasure of good food cooked over an open wood fire. It’s a classic American dish done right.