South Dakota Grilled Smoked Sausage & Peppers

Introduction

A South Dakota favorite, this grilled smoked sausage and sweet peppers recipe is packed with vibrant flavor, sizzling textures, and done entirely on the Arteflame grill. We use reverse searing to lock in juices, while the flat top griddle caramelizes the vegetables to perfection. It’s a hearty, no-fuss outdoor meal that looks and tastes like it came from a gourmet kitchen.

Ingredients

• 4 smoked sausage links (beef, pork, or a blend)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 3 tablespoons unsalted butter
• Salt and black pepper to taste
• 1 teaspoon smoked paprika (optional)
• Chopped fresh parsley, for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center fire chamber of the grill.
3. Stack dry firewood over the napkins.
4. Light the paper napkins and allow the grill to heat up. In about 20 minutes, the center grill grate will reach over 1,000°F for searing.

Step 2: Sear the sausage links

1. Place the smoked sausage links directly on the center grill grate for a hard sear.
2. Sear each side for 1–2 minutes to lock in juices and develop grill marks.

Step 3: Move sausages to the flat cooktop

1. Transfer the seared sausages to the hotter zone of the flat cooktop to cook through evenly.
2. Continue to cook until the internal temperature is 15°F below desired doneness (sausages continue to cook once removed).

Step 4: Grill the peppers and onions

1. Place sliced peppers and onions on the flat griddle with 3 tablespoons of butter.
2. Season with salt, pepper, and optional smoked paprika.
3. Grill everything until caramelized and tender, about 10 minutes, stirring occasionally.

Step 5: Assemble and serve

1. Remove sausages and veggies from the grill.
2. Slice sausages if desired and mix with the grilled peppers and onions.
3. Garnish with chopped fresh parsley and serve while hot.

Tips

• Butter enhances flavor and gives a rich, golden sear—avoid olive oil.
• Use the inner zones of the flat top for higher temperatures and the edges to keep cooked items warm.
• Always preheat the griddle to your needed heat zones before cooking.
• Use an instant-read thermometer to check your sausage temperature. Remove them 15°F before target temperature.
• No pots, no pans, no mess – everything gets grilled for maximum flavor and easy cleanup.

Variations

1. Spicy Cajun Style: Add andouille sausage and season peppers with Cajun seasoning for a spicy kick.
2. Cheesy Italian Sausage & Peppers: Slice mild Italian sausage and finish the dish with shredded mozzarella or provolone.
3. Beer-Braised Sausage (Griddle Method): Place sausages on the outer side of the flat griddle in a shallow beer puddle to steam slightly while staying grilled on the bottom.
4. Sweet Apple & Sausage Mix: Add thin apple slices to the peppers and onions halfway through grilling for sweet depth.
5. Bratwurst & Sauerkraut: Use bratwursts and add drained sauerkraut to the mixture for a German-inspired version.

Best Pairings

• Cold craft beer (like a lager or amber ale)
• Grilled sourdough bread slices with melted butter
• Roast corn on the Arteflame with chili-lime butter
• Simple green salad with vinegar dressing
• Grilled potato wedges seasoned with garlic and rosemary

Conclusion

This South Dakota grilled smoked sausage and peppers recipe brings out the bold, rustic flavors of the Midwest. Using the Arteflame grill means you're searing your food like a pro while bringing all the comforting flavors together on a wide, even cooking surface. Whether it’s a family dinner or a weekend cookout—this dish delivers.