Grilled Sausage Skewers (Pennsylvania Dutch Style)

Introduction

There is nothing quite like the aroma of smoked sausage sizzling over an open fire, mingling with the sweet scent of caramelizing apples. These Pennsylvania Dutch Sausage Skewers are pure comfort on a stick, evoking memories of crisp autumn evenings and bustling county fairs. The magic happens when the savory snap of kielbasa meets the tender sweetness of grilled fruit, all tied together by a sticky, tangy glaze. It is the perfect blend of texture and taste for a cozy gathering.

Rustic Flavor Meets Modern Grilling

This recipe stands out because it perfectly balances the traditional "seven sweets and seven sours" profile of Pennsylvania Dutch cuisine with the fun of outdoor cooking. It is an incredibly versatile dish—rustic enough for a tailgate yet refined enough for a dinner party. The Arteflame grill is the secret weapon here; the flat cooktop allows the glaze to set into a gorgeous, sticky coating without flaring up and burning, which is a common struggle with sugar-heavy sauces on standard grates.

Tips for Success

• Soak your skewers: If using bamboo, submerge them in water for at least 30 minutes to prevent them from turning into charcoal over the heat.
• Watch the heat: Sugar burns fast. Apply the apple butter glaze only during the last few minutes of cooking to get that perfect lacquer without charring.
• Uniform cuts: Cut your apples, onions, and sausage into equal 1-inch chunks so everything cooks at the same rate and touches the grill surface evenly.

Ingredient Substitutions

No kielbasa? Andouille sausage adds a fantastic spicy kick, or try chicken-apple sausage for a lighter option. If you prefer vegetables over fruit, swap the apples for chunks of parboiled sweet potato or bell peppers to keep that satisfying crunch.

Ingredients

The Skewers

• 2 lbs Smoked Sausage or Pennsylvania Dutch-style Kielbasa, cut into 1-inch rounds
• 3 large Firm Red Apples (such as Gala or Fuji), cored and cut into 1-inch chunks
• 2 large Red Onions, peeled and cut into 1-inch chunks
• 10-12 Wooden or Metal Skewers (soak wooden skewers in water for 30 minutes)
• 2 tbsp Vegetable Oil (for the grill)

The Apple Butter Glaze

• 1/2 cup Apple Butter
• 2 tbsp Brown Mustard (or Dijon for a sharper taste)
• 2 tbsp Brown Sugar, packed
• 1 tbsp Apple Cider Vinegar
• 1/2 tsp Garlic Powder
• Salt and Black Pepper to taste

Cooking tips: Safe internal temperatures for every meat (USDA chart) · How hot each Arteflame heat zone gets

Instructions

Step 1: Prep the Glaze

1. In a small mixing bowl, combine the apple butter, brown mustard, brown sugar, apple cider vinegar, and garlic powder.
2. Whisk the ingredients together until smooth and fully incorporated.
3. Season with a pinch of salt and black pepper to taste. Set this mixture aside for glazing later in the cooking process.

Step 2: Assemble the Skewers

1. Take your soaked wooden skewers or metal skewers and begin threading the ingredients.
2. Alternate between a piece of smoked sausage, a chunk of red apple, and a piece of red onion.
3. Repeat the pattern until the skewer is full, leaving about an inch of space at the top and bottom for handling. Ensure the ingredients are packed snugly but not too tight to allow heat to circulate.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal. Let it burn down until you have a solid bed of coals and the cooktop is hot.
2. The flat steel griddle surrounding the center grate should reach a medium-high searing temperature.
3. Lightly oil the flat cooktop with vegetable oil to prevent sticking and encourage a good sear.

Step 4: Grill the Skewers

1. Place the assembled skewers directly onto the flat steel cooktop. You can place them closer to the center for higher heat or further out for gentler cooking.
2. Grill for 4-5 minutes per side, rotating occasionally. You want the sausage to brown, the onions to soften and char slightly, and the apples to become tender but not mushy.
3. If you want a wood-fired kiss, briefly move the skewers over the open center grate for 30 seconds to crisp up the edges.

Step 5: Glaze and Serve

1. During the last 2 minutes of grilling, generously brush the apple butter glaze over all sides of the skewers.
2. Allow the glaze to caramelize slightly on the hot steel, but watch closely to prevent the sugars from burning.
3. Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the sticky glaze to set and the flavors to meld.

Tips

Cooking with fruit and sugar-based glazes on a grill requires a bit of attention to heat management. Because apple butter and brown sugar have high sugar content, they can go from caramelized to burnt very quickly if exposed to direct flame for too long. This is why the Arteflame’s flat-top griddle is superior for this recipe; it provides even, radiant heat that cooks the food through before you apply the sticky sauce. If you are using wooden skewers, do not skip the soaking step—dry wood will catch fire almost instantly, especially if you pass them over the center grate. For the apples, ensure you choose a firm variety like Fuji, Gala, or Honeycrisp. Softer baking apples will disintegrate under the high heat of the grill and fall off the skewer. Cut all your ingredients to roughly the same size to ensure they finish cooking at the same time.