Mississippi Hickory-Smoked Sausage Links on Arteflame

Introduction

Making these Mississippi-style hickory-smoked sausages on the Arteflame grill brings out the full richness of the meat while locking in juicy flavors. With caramelized onions and a slathering of spicy mustard, every bite delivers a balance of smoky, tangy, and savory delight.

Ingredients

• 6 hickory-smoked sausage links
• 2 large yellow onions, sliced
• 2 tbsp butter
• 1/4 cup spicy mustard
• Firewood (hickory preferred) for grilling
• Vegetable oil (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the oiled napkins inside the grill.
3. Stack hickory firewood over the napkins.
4. Light the paper napkins and let the fire burn for about 20 minutes.

Step 2: Prepare the onions

1. Spread sliced onions on the flat cooktop griddle.
2. Add butter and allow the onions to sizzle.
3. Cook, stirring occasionally, until the onions turn golden brown and caramelized.

Step 3: Sear the sausage links

1. Place the hickory-smoked sausage links on the center grill grate.
2. Sear for about 2 minutes per side until a deep crust forms.

Step 4: Finish on the flat cooktop

1. Move the seared sausages to the flat cooktop griddle.
2. Cook slowly, adjusting placement to control heat, until they reach an internal temperature of 160°F.
3. Remove the sausages from the grill when the internal temperature is about 145°F, as they will continue cooking after removal.

Step 5: Serve

1. Plate the sausages with the caramelized onions.
2. Drizzle with spicy mustard.
3. Enjoy your wood-fired, Mississippi-style smoked sausages!

Tips

• Use hickory wood for a robust, smoky flavor.
• For extra juiciness, let the sausages rest for five minutes before serving.
• Use butter instead of oil for a richer flavor profile.
• Adjust sausage placement on the griddle to find the ideal heat zone for cooking.

Variations

1. Cheddar-Stuffed Sausages: Slice the sausage and insert cheddar cheese before grilling for a melty goodness.
2. Spicy Cajun Style: Sprinkle Cajun seasoning on the sausages for an extra kick.
3. Sweet and Smoky: Glaze with a light honey and brown sugar mix before grilling.
4. Beer-Infused Links: Marinate sausages in dark beer for an hour before grilling.
5. Garlic Butter Sausages: Brush with herbed garlic butter while grilling for rich, savory notes.

Best Pairings

• Grilled cornbread
• Butter-glazed Brussels sprouts
• Wood-fired sweet potatoes
• Cold craft beer or smoky bourbon
• Grilled jalapeño coleslaw

Conclusion

Making these Mississippi-style hickory-smoked sausages on the Arteflame grill brings out the full richness of the meat while locking in juicy flavors. With caramelized onions and a slathering of spicy mustard, every bite delivers a balance of smoky, tangy, and savory delight.