Grilled Rattlesnake Sausage Skewers (Nevada Style) | Arteflame

Introduction

There is something undeniably rugged and thrilling about grilling game meat over an open wood fire. When these Nevada Rattlesnake Sausage Skewers hit the Arteflame, the scent of charred bell peppers and savory smoke instantly transports you to the high desert. Despite the intimidating name, the flavor is surprisingly refined—mild, juicy, and earthy—reminiscent of a high-quality bratwurst but with a wild finish that makes every bite memorable. It is the perfect dish for a summer evening when you want to step outside your culinary comfort zone.

A True Conversation Starter

I love this recipe because it turns a standard backyard barbecue into an adventurous event. It is the ultimate icebreaker! Beyond the novelty, it is genuinely delicious. The combination of the smoky paprika glaze and the sweet crunch of roasted onions balances the game meat perfectly. Plus, cooking skewers on the flat top means no lost veggies falling through the grate, making this a stress-free experience for the host.

Kitchen Wisdom

• Watch Your Heat Zones: Rattlesnake sausage is lean. Sear the outsides quickly near the center for color, then move them to the cooler outer ring to finish cooking gently without drying out.
• Keep it Moist: Don't skip the basting oil! Brushing the skewers every time you turn them ensures the casing stays snappy rather than tough.

Swaps & Subs

If you can’t source rattlesnake sausage locally, this recipe works beautifully with rabbit or even a high-quality venison sausage. For a milder kick, swap the cayenne pepper for a dash of sweet chili powder.

Ingredients

The Skewers

• 1 lb Smoked Rattlesnake & Rabbit Sausage (cut into 1-inch rounds)
• 2 large Bell Peppers (1 Red, 1 Green, cut into 1-inch chunks)
• 1 large Red Onion (cut into 1-inch chunks)
• 1 cup Cherry Tomatoes (optional)
• 8-10 Wooden or Metal Skewers (soak wooden skewers in water for 30 minutes)

The Marinade & Glaze

• 3 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic (minced)
• 1 tbsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Cayenne Pepper (adjust for heat)
• Salt and Black Pepper to taste
• Fresh Parsley (chopped, for garnish)

Instructions

Step 1: Prep the Grill and Ingredients

1. Begin by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the steel cooktop.
2. Aim for a temperature range of 400°F to 450°F on the flat cooktop surface.
3. While the grill heats up, whisk together the olive oil, minced garlic, smoked paprika, cumin, cayenne, salt, and pepper in a small bowl to create your basting oil.
4. Place your sausage rounds, bell pepper chunks, and onion pieces into a large bowl. Drizzle half of the basting oil mixture over them and toss gently to coat evenly.

Step 2: Assemble the Skewers

1. Take your soaked wooden skewers or metal skewers.
2. Thread the ingredients onto the skewer in an alternating pattern: Sausage, Red Pepper, Onion, Sausage, Green Pepper.
3. Repeat until the skewer is full, leaving about 2 inches of handle space at the bottom.
4. Do not pack the ingredients too tightly; leaving a tiny bit of space allows the heat to circulate and cook the meat evenly.

Step 3: Grill on the Arteflame

1. Lightly oil the flat cooktop surface with a paper towel dipped in vegetable oil to prevent sticking.
2. Place the skewers radially on the flat top. Position the thickest sausage pieces closer to the center fire for a better sear, but be careful not to place them directly over the open flame immediately, as the fat can cause flare-ups.
3. Cook for about 4-5 minutes on the first side, allowing a nice crust to form on the sausage and a char on the vegetables.
4. Rotate the skewers 90 degrees every few minutes. Use the remaining basting oil to brush the skewers as they cook to keep them moist.

Step 4: Finish and Serve

1. Continue grilling until the internal temperature of the sausage reaches 160°F and the vegetables are tender-crisp with nice char marks. This usually takes 12-15 minutes total.
2. For a final smoky finish, you can briefly hold the skewers over the open center flame for 30 seconds, turning constantly.
3. Remove from the grill and let them rest for 3 minutes.
4. Garnish with fresh chopped parsley before serving.

Tips

Cooking exotic game meat like rattlesnake requires a little attention to detail to ensure it remains moist and delicious. Because rattlesnake meat is naturally very lean, it is almost always blended with a fattier meat like pork or rabbit when making sausage. However, it can still dry out if overcooked. The beauty of the Arteflame is the ability to move food across heat zones. Start your skewers closer to the center to get that appetizing Maillard reaction and brown crust, then move them toward the outer edge of the cooktop to finish cooking through gently. This "reverse sear" style technique (or sear-then-slide) ensures the inside stays juicy. Additionally, always soak bamboo skewers for at least 30 minutes before they hit the heat; otherwise, the intense radiant heat of the Arteflame will burn the wood before the meat is ready.

Variations

While the classic Southwestern seasoning works perfectly with the gamey flavor of the sausage, there are several ways to tweak this recipe to suit your palate. The mild taste of the meat makes it a versatile canvas for bold flavors. Here are a few ways to mix it up:

• Sweet & Spicy Glaze: Brush the skewers with a mix of honey and sriracha during the last 2 minutes of grilling for a sticky, caramelized finish.
• Tex-Mex Style: Add chunks of jalapeño to the skewers and serve with a side of salsa verde.
• Bacon-Wrapped: For extra richness, wrap the sausage chunks in thin slices of bacon before threading them onto the skewers.
• Tropical Twist: Add chunks of fresh pineapple to the skewers; the acidity cuts through the richness of the sausage.
• Herbaceous: Swap the Cajun spices for a marinade of rosemary, thyme, and lemon zest for a more Mediterranean profile.

Best pairings

To round out this Wild West feast, you need sides and drinks that can stand up to the bold flavors of the sausage and the smokiness of the grill. Since the skewers are rich and savory, look for pairings that offer acidity or a refreshing crunch. A cold, vinegar-based coleslaw is an excellent side dish, as it cuts through the fat of the sausage. Grilled corn on the cob, also done right on the Arteflame with chili lime butter, is a thematic home run. For beverages, you can't go wrong with a cold, hoppy IPA, which complements the spice rub, or a chilled amber ale. If you prefer wine, a bold Zinfandel or a Syrah has enough body to match the game meat without overpowering it.

Conclusion

Grilled Nevada Rattlesnake Sausage Skewers are more than just a meal; they are an experience that celebrates the rugged spirit of the outdoors. By using the Arteflame grill, you elevate a simple skewer recipe into a gourmet event, achieving perfectly charred vegetables and juicy, flavorful meat that you simply can't replicate on a traditional grate. Whether you are hosting a backyard cookout and want to surprise your guests with something unique, or you are a wild game enthusiast looking for the perfect cooking method, this recipe delivers on all fronts. Gather your ingredients, fire up the grill, and enjoy the distinct, delicious flavors of the American West.