Idaho Smoky Venison Sausages on the Arteflame Grill

Introduction

Nothing beats the rich, smoky flavor of handmade venison sausages grilled over an open fire. This Idaho-style recipe locks in the juices with a high-heat sear on the center grill grate of the Arteflame, then brings them to perfect doneness on the flat-top cooktop. Served with whole grain mustard, these sausages make the perfect rustic meal.

Ingredients

• 1 lb venison sausage links
• 2 tbsp butter
• 1 tbsp whole grain mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp sea salt
• 4 rustic rolls
• 1 medium red onion, thinly sliced
• 1 tbsp apple cider vinegar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and let the firewood catch flame.
4. Allow the grill to preheat for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Prepare the sausages

1. In a small bowl, mix the smoked paprika, garlic powder, black pepper, and sea salt.
2. Rub the seasoning onto the venison sausage links.

Step 3: Sear the sausages

1. Place the sausages on the center grill grate.
2. Sear them for about 1-2 minutes per side to lock in juices.

Step 4: Finish cooking on the flat top

1. Move the sausages to the flat griddle cooktop.
2. Cook them until they reach an internal temperature of 145°F (remove them at 130°F to allow carryover cooking).

Step 5: Grill the onions

1. Near the outer edge of the cooktop, melt the butter.
2. Add the sliced onions and a drizzle of apple cider vinegar.
3. Sauté until caramelized, about 5 minutes.

Step 6: Toast the rolls

1. Place the rustic rolls on the flat cooktop near the edge.
2. Toast for about 1-2 minutes until golden brown.

Step 7: Serve

1. Place each sausage in a toasted roll.
2. Top with grilled onions and a drizzle of whole grain mustard.

Tips

• Always remove the sausages from the grill at 130°F as they will continue cooking to the perfect 145°F off the heat.
• Use butter instead of oil for richer flavor.
• Try adding a splash of beer onto the sausages while on the flat-top cooktop for extra depth.
• Grill everything together for efficiency—the Arteflame’s flat cooktop allows you to manage multiple ingredients at once.
• Use hardwood firewood for the best smoky flavor.

Variations

1. Spicy Idaho Venison Sausages: Add 1 tsp cayenne pepper and serve with a spicy jalapeño aioli.
2. Sweet & Smoky Venison Sausages: Mix in 1 tbsp brown sugar into the spice rub and serve with a honey mustard sauce.
3. Cheesy Grilled Venison Sausages: Melt smoked cheddar cheese over the sausages on the flat griddle before serving.
4. Herb-Infused Venison Sausages: Add fresh rosemary and thyme to the butter when grilling the onions.
5. Bacon-Wrapped Venison Sausages: Wrap each sausage in a strip of bacon before grilling for extra smokiness.

Best pairings

• A cold craft lager or smoked porter
• Grilled Brussels sprouts or asparagus
• Roasted garlic mashed potatoes
• A side of tangy coleslaw

Conclusion

Grilling venison sausages over fire brings out their deep, rich flavor. By using the Arteflame grill’s powerful searing ability and even heat distribution, you’ll achieve juicy, flavorful sausages that are a delight to eat. Whether you stick to the classic version or try a variation, this recipe is a winner.