Polish Grilled Wild Boar Sausages

Introduction

Grilled wild boar sausages bring out the deep, gamey flavor that pairs perfectly with traditional condiments. Using the Arteflame grill allows you to achieve a steakhouse-quality sear at over 1,000°F before letting the sausages cook to perfection on the flat top griddle. With different heat zones on the Arteflame's cooktop, you will always find the perfect spot to cook each ingredient evenly and lock in the rich flavors. This recipe keeps it simple, delicious, and entirely grilled—no pots or pans needed!

Ingredients

• 4 wild boar sausages
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 tablespoons whole grain mustard
• 4 Polish-style buns
• 1/2 cup sauerkraut
• 1 teaspoon caraway seeds
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the paper and wait about 20 minutes for the grill to be ready for cooking.

Step 2: Caramelizing the Onions

1. Place a tablespoon of butter on the flat top griddle near the outer edge where the heat is lower.
2. Add the sliced onions, seasoning with salt and pepper.
3. Stir occasionally until golden brown and caramelized, about 10 minutes.

Step 3: Searing the Wild Boar Sausages

1. Place the wild boar sausages on the center grill grate and sear for 1-2 minutes per side to lock in juices.
2. Move the sausages to the flat top griddle in a slightly cooler heat zone.
3. Continue cooking until they reach an internal temperature of 145°F, about 10 minutes, flipping occasionally.
4. Remove the sausages from the grill at 130°F as they will continue cooking.

Step 4: Toasting the Buns

1. Spread butter on the Polish-style buns.
2. Place them on the outer edge of the flat cooktop and toast until golden brown.

Step 5: Assembling the Dish

1. Place each grilled sausage in a toasted bun.
2. Top with caramelized onions, sauerkraut, whole grain mustard, and a sprinkle of caraway seeds.

Tips

• Always use a meat thermometer to ensure optimal doneness.
• Move sausages around to different heat zones to control cooking speed.
• Let the sausages rest for 5 minutes after removing them from the grill to retain juices.

Variations

1. Spicy Polish Sausages: Add crushed red pepper flakes and a spicy mustard for extra heat.
2. Cheese-Stuffed Sausages: Carefully slice the sausages and stuff with smoked gouda before grilling.
3. Garlic Herb Style: Brush the sausages with garlic butter and sprinkle with fresh parsley.
4. Sweet and Tangy: Use a honey mustard glaze for a subtle sweet twist.
5. Bavarian Style: Serve with pretzel buns and a side of beer cheese sauce.

Conclusion

These Polish-style grilled wild boar sausages showcase rich, gamey flavors with a crispy, juicy texture that only the Arteflame grill can perfect. By using the center grill grate to sear at 1,000°F and finishing on the flat cooktop, each bite bursts with smoky depth. With just a few staple condiments, this dish delivers both traditional and bold flavors.

Best Pairings

• German-style potato salad
• Grilled corn on the cob
• Polish pilsner or a dark lager
• Pickled vegetables
• Grilled apples with cinnamon