Smoked Virginia Sausage Links on the Arteflame

Introduction

There's something truly special about the bold, smoky flavor of real Virginia sausage links. When they're smoked over applewood and then kissed by the high heat of the Arteflame’s center grill grate, the result is juicy, caramelized perfection. Using reverse searing ensures your sausage ends up with an ideal seared crust, while staying succulent inside. With simple preparation and no need for pots, pans, or even a lid, this recipe is an easy, flavor-packed way to enjoy Virginia’s finest sausage using only your Arteflame grill.

Ingredients

• 6 locally made Virginia smoked sausage links (applewood smoked)
• 2 tablespoons unsalted butter
• Optional: coarse grain mustard for serving
• Fresh parsley (chopped, for garnish)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oiled napkins into the fire bowl of your Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the fire burn down for about 20 minutes until you get a hot bed of glowing embers. You’re ready when the center grill grate reaches over 1,000°F and the surrounding cooktop is hot.

Step 2: Sear the Smoked Sausage Links

1. Add 1 tablespoon of butter to the center cooktop area or grate.
2. Place the sausage links directly on the center grill grate to sear for 1 minute per side.
3. Rotate each sausage to get a nice, even sear on all sides. Look for deep grill marks and caramelization.

Step 3: Finish Cooking Using Reverse Sear

1. Move the sausages to the flat griddle cooktop, closer to the outer edge where the temperature is slightly cooler.
2. Cook the sausages slowly, turning occasionally until they reach an internal temperature of 150°F.
3. Remove the sausages from the grill when the internal temperature is 150°F since they will continue to cook off the heat and reach the target temp of 165°F.

Step 4: Rest and Serve

1. Let the sausages rest for 5 minutes to allow the juices to redistribute.
2. Optionally garnish with fresh chopped parsley and serve with coarse grain mustard.

Tips

• Always sear on the center grate of the Arteflame to lock in juices quickly.
• Use butter, not olive oil, for better flavor and browning on the griddle cooktop.
• Move sausages based on heat zones — the outer edge is great for finishing cooking slowly without burning.
• Use an instant-read thermometer to avoid overcooking.
• No need for clean-up fuss — cooking over wood makes cleanup incredibly simple on the Arteflame.

Variations

1. Spicy Virginia Sausages: Use sausages infused with hot pepper and paprika for a bold kick.
2. Maple-Glazed Sausages: Brush sausage links with a light maple syrup glaze during final minutes on the flat top for a sweet and savory combo.
3. Cheddar-Stuffed Sausages: Choose smoked sausages stuffed with cheddar and finish with extra cheese melted nearby on the flat top griddle.
4. Beer-Basted Sausages: Pour some lager beer on the flat top around the sausages for a beer-bathed steam finish.
5. Herb-Infused Sausages: Add fresh rosemary and thyme to the cooktop with butter to aroma-infuse the sausages while grilling.

Best pairings

• Grilled sweet corn on the cob cooked on the flat top griddle
• Cast iron skillet-free sautéed onions and peppers prepared directly on the Arteflame griddle
• German-style potato salad placed on the outer edge of the cooktop to warm gently
• Crudités platter with mustard dipping sauces
• Cold beer, dry cider or a crisp Virginia Riesling

Conclusion

These smoked Virginia sausage links are packed with flavor and perfectly cooked using the unique capabilities of the Arteflame grill. From a powerful sear on the 1,000°F grill grate to a gentle finish on the flat top griddle, this method delivers unbeatable taste and texture every time. Simple to prepare and easy to clean up afterwards, it’s a crowd favorite for any outdoor meal.