Grilled Smoked Sausage & Mustard Pickles (Swedish Style) | Arteflame

Introduction

There is nothing quite like the snap of a perfectly grilled sausage followed immediately by the cool, acidic crunch of a fresh pickle. This dish captures the essence of rustic Scandinavian street food—savory, smoky, and bright—all brought to life over a wood fire. It reminds me of crisp autumn evenings spent huddled around the fire, where simple ingredients turn into a gourmet feast. The aroma of sizzling butter and blooming mustard seeds is enough to draw everyone to the grill.

Why It’s a Keeper

I love this recipe because it utilizes the full potential of the Arteflame grill. You get to sear the Swedish smoked sausage to a caramelized golden-brown on the high-heat center while simultaneously simmering a zesty mustard brine on the cooler outer ring. It is the ultimate interplay of temperatures and textures: hot, juicy meat meets cold, tangy cucumbers. It’s effortless entertaining at its finest—bold flavors with minimal cleanup.

Kitchen Wisdom

• The Hasselback Cut: Slice the sausage almost all the way through at regular intervals (every half-inch). This creates ridges that curl and crisp up beautifully in the butter.
• Zone Management: Keep your pickle brine on the outer edge of the cooktop. You want the sugar to dissolve and spices to bloom, not the vinegar to boil away rapidly.
• Butter is Key: Don't skip searing the meat in unsalted butter; it creates a nutty, rich crust that oil just can't replicate.

Make It Your Own

Can’t find traditional Falukorv? A quality kielbasa or even a thick ring of bologna makes a great substitute. If you prefer a vegetarian option, this mustard brine is fantastic over grilled halloumi cheese or thick slices of portobello mushrooms.

Ingredients

The Sausage

• 1 Ring of Swedish Smoked Sausage (Falukorv) or high-quality Kielbasa
• 2 tbsp Unsalted Butter (for searing)

The Mustard Pickles

• 2 Large Cucumbers, thinly sliced
• 1 cup Water
• 1 cup White Vinegar
• 1 cup Granulated Sugar
• 2 tbsp Yellow Mustard Seeds
• 1 tsp Dry Mustard Powder
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper

Instructions

Step 1: Fire Up the Grill

1. Begin by lighting your Arteflame grill. Place three sheets of paper towel soaked in vegetable oil in the center, stack your firewood over them, and light the paper.
2. Allow the fire to burn down for about 20 minutes until you have a solid bed of coals and the cooktop reaches a searing temperature. The center will be the hottest, with the outer edges providing a cooler zone for gentle simmering.

Step 2: Prepare the Pickle Brine

1. Place a heat-safe saucepan or cast-iron skillet directly on a flat area of the cooktop where the heat is moderate (medium zone).
2. Combine the water, white vinegar, sugar, mustard seeds, dry mustard powder, salt, and black pepper in the pan.
3. Stir the mixture gently until the sugar has completely dissolved and the liquid comes to a simmer. Let the spices infuse the brine for about 5 minutes, then move the pan to the outer edge to keep warm without boiling.

Step 3: Sear the Sausage

1. While the brine is steeping, prepare the sausage. Score the sausage ring diagonally every inch (hasselback style) without cutting all the way through, or slice it into thick coins if preferred. This increases the surface area for maximum crispiness.
2. Melt the butter on the hot steel cooktop. Place the sausage directly onto the buttered surface.
3. Grill the sausage for 3-5 minutes per side, rotating until the skin is blistered, charred, and crispy, and the inside is heated through.

Step 4: Assemble and Serve

1. Place the thinly sliced cucumbers in a heat-proof bowl. Pour the warm mustard brine over the cucumbers and let them sit for at least 10 minutes to absorb the flavors.
2. Remove the sausage from the grill and plate it immediately.
3. Top the hot, smoky sausage generously with the crunchy mustard pickles. Serve immediately while the contrast between hot meat and cool, tangy pickles is at its peak.

Tips

Mastering this dish on the Arteflame comes down to managing your heat zones effectively. Because the cooktop varies in temperature from the center to the edge, you have total control. Keep your pickle brine on the outer edge; you want the sugar to dissolve and the spices to bloom, but you don't want to reduce the liquid too much or cook the vinegar away. If the brine boils too vigorously, simply slide it further out. For the cucumbers, using a mandoline slicer ensures uniform thinness, which helps them absorb the brine quickly while maintaining that essential crunch.

Regarding the sausage, the "Hasselback" cutting technique—slicing almost but not quite all the way through—is a game-changer. It allows the sausage to curl into a ring on the grill and opens up gaps that get beautifully charred and crispy. If you are using a very thick sausage, you can place a basting cover (dome) over the meat for a minute or two to ensure the center heats up without burning the skin. Don't skip the butter for searing; it adds a nutty richness that oil alone cannot replicate.

Variations

While the classic Swedish profile is hard to beat, this recipe is incredibly versatile. You can easily tweak the flavor profile to match your mood or dietary preferences. If you prefer a kick of heat, add red chili flakes to the brine or choose a spicy Andouille sausage instead of the traditional smoked variety. For a creamier, more indulgent topping, you can whisk a tablespoon of crème fraîche or heavy cream into the brine after taking it off the heat, creating a rich mustard cream sauce rather than a clear pickle.

• Spicy Kick: Add 1 tsp of red pepper flakes and a clove of smashed garlic to the brine.
• Herbal Freshness: Toss fresh dill or parsley into the cucumbers just before serving.
• Vegetarian Option: Substitute the meat with a plant-based smoked sausage or thick slices of grilled halloumi cheese.
• Beer Brine: Swap half of the water in the brine for a pilsner or lager for a malty depth.
• Sweet & Sour: Increase the sugar slightly and add sliced red onions to the cucumber mix for a sweeter profile.

Best pairings

This dish is robust and flavorful, requiring beverages and sides that can stand up to the smokiness of the meat and the acidity of the pickles. A cold, crisp beer is the traditional choice; a Swedish lager or a German pilsner cuts through the fat of the sausage and refreshes the palate after the tangy pickles. If you prefer wine, a dry Riesling or a Grüner Veltliner offers high acidity that complements the mustard seeds and vinegar perfectly. For non-alcoholic options, a sparkling apple cider or a ginger beer provides a nice spicy-sweet counterbalance.

As for side dishes, keep it rustic and hearty. A warm German potato salad with bacon vinaigrette is a natural companion, as is a simple grilled root vegetable medley prepared right on the Arteflame alongside the sausage. Grilled sourdough bread or soft flatbreads are essential for soaking up the delicious juices and extra mustard sauce. If you want to lean fully into the Scandinavian theme, serve with a side of lingonberry jam for a pop of sweetness that contrasts wonderfully with the savory meat.

Conclusion

Grilled Swedish Smoked Sausage with Mustard Pickles is more than just a quick dinner; it is a celebration of contrasting flavors and the joy of outdoor cooking. The Arteflame grill makes this recipe effortless, allowing you to sear, simmer, and serve all from a single cooktop. The result is a dish that feels sophisticated yet remains deeply grounded in comfort food traditions. It captures the essence of Swedish culinary simplicity—quality ingredients prepared with care and fire.

Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this recipe is sure to become a favorite in your rotation. The crunch of the cucumber, the pop of the mustard seeds, and the smoky richness of the sausage create a bite that is perfectly balanced. So fire up the grill, gather your friends, and enjoy the delicious alchemy of smoke, salt, and brine.