Smoky Norwegian Venison Sausages with Rustic Cranberry Relish

Introduction

There is something primal and deeply satisfying about cooking game meat over a live wood fire, a tradition deeply rooted in Norwegian culture. This recipe for Smoky Norwegian Venison Sausages brings the rugged flavors of the Nordic wilderness directly to your backyard. Unlike standard pork sausages, venison offers a lean, rich, and slightly earthy flavor profile that pairs exceptionally well with the tart brightness of wild berries. By using the Arteflame grill, we elevate this simple dish into a gourmet experience; the center grill grate provides the wood-fired smokiness, while the flat carbon steel cooktop ensures a perfect, even sear without drying out the meat.

The accompanying cranberry relish is not your standard sugary sauce. It is designed to cut through the richness of the game meat, providing a zesty acid kick that balances the savory smoke. Whether you are an avid hunter utilizing your harvest or a culinary explorer looking to try something new, this recipe offers a perfect harmony of savory, sweet, and smoky flavors. It is a celebration of outdoor cooking that turns a simple meal into a festive occasion.

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.