Smoked Venison Sausages & Cranberry Relish (Norwegian Style) | Arteflame

Introduction

There is nothing quite like the scent of woodsmoke mingling with the savory aroma of game meat on a crisp evening. These Smoky Norwegian Venison Sausages are a celebration of rustic cooking, featuring a crisp, caramelized casing that gives way to a lean, juicy interior. Paired with a homemade cranberry relish that bursts with tart brightness, every bite offers a perfect harmony of earthy, savory, and sweet flavors that feels like a warm hug from the Nordic wilderness.

The Magic of the Open Fire

I adore this recipe because it transforms a simple sausage dinner into an interactive gourmet experience. Using the Arteflame grill allows you to sear the sausages on the flat steel cooktop while the relish bubbles away nearby. It is incredibly forgiving yet impressive enough for a festive gathering. The richness of the venison needs that zesty cranberry kick—it is a flavor combination that feels sophisticated but is surprisingly easy to pull off.

Mastering the Grill

• Watch the Heat: Venison is much leaner than pork. Sear on the hotter zones for color, then move them to the cooler outer ring so they cook through gently without drying out.
• Bursting Berries: Let the cranberries cook until they pop naturally. This releases their natural pectin, ensuring you get that perfect, jam-like consistency for the relish without adding thickeners.

Make It Your Own

If you do not have access to venison, high-quality beef or elk sausages make excellent stand-ins. Additionally, if cranberries are not in season, you can easily swap them for frozen lingonberries or tart cherries to maintain that essential acidic contrast.

Ingredients

The Sausages

• 4-6 Large Venison Sausages (if unavailable, high-quality beef or elk sausages work well)
• 1 tbsp unsalted butter (for searing)
• 1 tbsp olive oil

The Cranberry Relish

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup orange juice (freshly squeezed is best)
• 1 tsp orange zest
• 1 cinnamon stick (optional)
• Pinch of sea salt

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a pyramid of firewood in the center. Light it and allow the fire to mature for about 20 minutes.
2. You want a hot center fire for ambiance and eventual searing, but the main cooking will happen on the flat steel cooktop. Aim for a medium-high heat zone on the plancha surface.
3. Wipe the cooktop down with a little oil to ensure it is seasoned and ready for the meat.

Step 2: Prepare the Cranberry Relish

1. You can cook the relish directly on the flat cooktop if you have a grill-safe saucepan, or directly on the steel surface if you are feeling adventurous (though a saucepan is easier for liquids).
2. Combine the cranberries, sugar, orange juice, and cinnamon stick in the saucepan. Place it on a moderate heat zone of the Arteflame cooktop.
3. Simmer the mixture for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a jam-like consistency.
4. Stir in the orange zest and a pinch of salt. Move the pan to the outer, cooler edge of the grill to keep warm while you cook the meat.

Step 3: Grill the Sausages

1. Melt the butter and olive oil on a hot section of the steel cooktop.
2. Place the venison sausages onto the sizzling butter-oil mixture.
3. Roll the sausages frequently to ensure even browning on all sides. Venison is lean, so the goal is to get a crispy, caramelized casing without overcooking the interior.
4. Cook for approximately 8-10 minutes, or until the internal temperature reaches 160°F (71°C).
5. If you want extra wood-fired flavor, move the sausages to the center grill grate for the final minute of cooking for a quick kiss of smoke.

Step 4: Plating and Serving

1. Remove the sausages from the grill and let them rest for 3-5 minutes to retain their juices.
2. Remove the cinnamon stick from the relish.
3. Serve the sausages hot, topped generously with the warm cranberry relish.

Tips

Cooking venison requires a bit more attention than beef or pork because of its low fat content. The key to keeping these sausages juicy is avoiding high, direct heat for too long. Use the distinct heat zones of the Arteflame to your advantage; sear them on the hotter inner ring of the cooktop to crisp the skin, then move them to the cooler outer ring to finish cooking gently. This technique prevents the casing from splitting and keeps the juices locked inside.

For the relish, if you find the cranberries are too tart, do not be afraid to add a splash of maple syrup or honey. The goal is a balance between acid and sweet. Additionally, if you are cooking in colder weather, the flat top retains heat beautifully, so you can keep the relish warm on the edge of the grill throughout the entire meal service, ensuring every bite is the perfect temperature.

Variations

While the classic Norwegian approach relies on the purity of venison and lingonberries (or cranberries), you can easily customize this recipe to suit your palate. Changing the protein or the spice profile of the relish can transform the dish entirely while maintaining that rustic, open-fire charm. Here are a few ways to mix it up:

• The Hunter’s Mix: Substitute venison for Elk or Wild Boar sausages for a different gamey flavor profile.
• Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the cranberry relish for a sweet and spicy contrast.
• Herbal Note: Add fresh rosemary or thyme to the butter when searing the sausages for an aromatic infusion.
• Juniper Twist: Crush a few dried juniper berries into the relish to mimic the traditional gin-like flavor found in Scandinavian cuisine.
• Creamy Topping: Add a dollop of sour cream or crème fraîche on top of the relish to cut the acidity.

Best pairings

To round out this Nordic feast, you need sides that can stand up to the robust flavors of game meat and smoke. Root vegetables are the traditional choice; consider roasting parsnips, carrots, or fingerling potatoes directly on the Arteflame alongside the sausages. The vegetables will absorb the butter and juices from the meat, creating a cohesive flavor profile. A simple cucumber salad with dill and vinegar also works wonders to cleanse the palate between bites.

For beverages, a dark, malty beer like a Porter or a Stout pairs beautifully with the smokiness of the venison. If you prefer wine, opt for a full-bodied red like a Syrah or a Zinfandel, which has enough fruitiness to complement the cranberry relish without being overpowered by the meat. For a non-alcoholic option, sparkling apple cider or a lingonberry soda provides a refreshing, festive counterpoint to the savory meal.

Conclusion

Smoky Norwegian Venison Sausages with Cranberry Relish is more than just a meal; it is an experience that connects you to the outdoors. The Arteflame grill is the perfect tool for this recipe, allowing you to sear, simmer, and smoke simultaneously, bringing out the very best in these simple, high-quality ingredients. The contrast between the savory, smoky meat and the bright, zesty relish is a culinary combination that never fails to impress.

Whether you are hosting a winter barbecue or enjoying a summer evening by the fire, this dish brings a touch of Scandinavian elegance to your table. It is easy to prepare yet sophisticated in flavor, making it a go-to recipe for anyone looking to expand their grilling repertoire beyond burgers and hot dogs. Gather your friends, light the fire, and enjoy the rustic flavors of the North.