Smoky Swedish Chorizo-Style Sausage: The Ultimate Arteflame Grill Recipe

There is a distinct magic that happens when Scandinavian outdoor cooking culture meets the fiery, robust flavors of the Iberian Peninsula. This Swedish Chorizo-style grill sausage recipe is not just a meal; it is a celebration of open-fire cooking designed specifically for the Arteflame grill. Unlike traditional grilling where juices are lost to the flames below, the solid steel cooktop of the Arteflame allows the sausages to cook in their own savory fats, searing in moisture while imparting a subtle, smoky wood-fired essence. The result is a sausage with a crisp, caramelized exterior and a tender, juicy interior that bursts with paprika and garlic notes.

In Sweden, grilling sausages (or "korv") is a beloved national pastime, often enjoyed year-round, regardless of the weather. By elevating the humble sausage with chorizo spices and utilizing the unique heat zones of the Arteflame plancha, you create a gourmet experience right in your backyard. This dish pairs the heat of the sausage with the sweetness of sautéed peppers and onions, all cooked simultaneously on the same surface for a harmonious blend of flavors. Whether you are hosting a summer barbecue or a cozy winter fire pit gathering, this recipe promises to deliver comfort, heat, and an unforgettable culinary experience.

Ingredients

• 4-6 Fresh Swedish-style Chorizo sausages (or high-quality fresh spicy pork sausages)
• 2 Large Bell Peppers (one red, one yellow for color contrast), sliced into strips
• 1 Large Red Onion, sliced into half-moons
• 4-6 Artisan Sausage Buns or Baguette sections
• 2 tbsp Unsalted Butter or Olive Oil (for the griddle)
• Salt and Freshly Cracked Black Pepper to taste
• Optional Toppings: Spicy brown mustard, ketchup, or roasted crispy onions
• Garnish: Fresh parsley or cilantro, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a wood fire in the center of your Arteflame grill. Allow the fire to burn down for about 20 minutes until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a steady, medium-high cooking temperature.
2. Scrape the cooktop clean of any previous residue and apply a thin layer of vegetable oil or seasoning oil to create a non-stick surface.

Step 2: Sear the Vegetables

1. Place a tablespoon of butter or a drizzle of oil on the medium-heat zone of the flat cooktop.
2. Add the sliced bell peppers and red onions directly to the oiled surface.
3. Season with a pinch of salt and pepper. Use a spatula to toss them occasionally, allowing them to soften and caramelize without burning. Move them closer to the center if you want a faster char, or further out to keep them warm once cooked.

Step 3: Grill the Sausages

1. Place the chorizo sausages on the flat cooktop, positioning them in a zone with medium-high heat. Do not place them directly over the open flame initially, as fresh sausages need to cook through without bursting.
2. Roll the sausages frequently to ensure even browning on all sides. The flat top ensures the casings get a perfect, crisp snap without drying out the meat.
3. Cook for 10-12 minutes, or until the internal temperature reaches 160°F (71°C). For a final smoky finish, you can move them briefly to the center grill grate for a quick sear over the open wood flame.

Step 4: Toast the Buns

1. Slice your buns open and butter the insides lightly.
2. Place the buns face down on the outer, cooler edge of the flat cooktop.
3. Toast for 1-2 minutes until they are golden brown and slightly crispy. This adds texture and prevents the bun from getting soggy from the juicy sausage.

Step 5: Assemble and Serve

1. Place a grilled chorizo sausage into each toasted bun.
2. Top generously with the caramelized peppers and onion mixture.
3. Add your preferred condiments—Swedish mustard is highly recommended—and garnish with fresh herbs before serving immediately.

Tips for Success

Mastering the Arteflame requires understanding temperature zones. The closer to the center, the hotter the surface. For thick fresh sausages like chorizo, avoid the highest heat immediately. Instead, start them midway on the cooktop to ensure the inside cooks thoroughly before the casing burns. If the sausages are browning too fast, simply slide them toward the cooler outer edge to finish cooking gently. This "reverse sear" or slow-cook method preserves the fat content, which is crucial for the flavor profile of a good chorizo.

Another pro tip is to avoid piercing the sausages with a fork. Piercing releases the flavorful juices and fat onto the grill, which can lead to a dry, crumbly texture. Use long-handled tongs to roll and maneuver the sausages. Additionally, if you are cooking for a crowd, you can grill the peppers and onions in advance and keep them in a pile on the coolest edge of the grill; they will stay warm and continue to develop sweetness without overcooking.

Variations

While the classic Swedish Chorizo profile is spicy and savory, the versatility of the Arteflame allows for endless creativity. You can easily adapt this recipe to suit different dietary preferences or flavor palettes. If you prefer a milder dish, substitute the chorizo for a bratwurst or a sweet Italian sausage, but keep the heavy seasoning on the peppers. For a low-carb or keto-friendly version, skip the bun entirely and serve the sausage sliced over a bed of grilled cabbage or a sturdy kale salad.

• The "Viking" Style: Top the sausage with a creamy shrimp salad (räksallad), a very traditional Swedish street food pairing.
• Tex-Mex Twist: Add jalapeños to the onion mix and top with melted pepper jack cheese and crushed tortilla chips.
• Beer-Braised: Pour a splash of lager over the onions and sausages while they are on the flat top for a steam-infused malty flavor.
• The Breakfast Grill: Serve the chorizo with a fried egg cooked directly on the plancha alongside the meat.
• Vegetarian Option: Use plant-based spicy sausages; the smoke from the wood fire adds a depth often missing in veggie meats.

Best Pairings

To balance the rich, spicy, and smoky flavors of the chorizo, your sides and drinks should offer refreshment and contrast. A cold, crisp beverage is essential; a Swedish-style lager or a pilsner cuts through the fat beautifully, while a dry apple cider complements the pork perfectly. For wine drinkers, a robust Zinfandel or a chilled Rosé can handle the heat of the paprika without overpowering the dish.

regarding side dishes, think fresh and acidic. A classic vinegar-based coleslaw or a cucumber salad with dill provides a crunchy, cooling counterpoint to the hot sausage. Grilled potatoes are also a natural companion. Since you already have the Arteflame fired up, slice some baby potatoes, toss them in rosemary and oil, and roast them on the flat top right alongside your sausages. The potatoes will absorb the savory flavors from the nearby meat for a cohesive and hearty meal.

Conclusion

Grilling Swedish Chorizo-style sausages on an Arteflame is more than just cooking; it is an immersive experience that engages all the senses. The crackle of the wood, the aroma of searing meat and caramelized onions, and the visual appeal of the fire create an atmosphere that a standard gas grill simply cannot replicate. This recipe highlights the grill's unique ability to sear, roast, and sauté simultaneously, making it the perfect centerpiece for your next outdoor gathering.

Whether you stick to the traditional recipe or experiment with our suggested variations, the key is to embrace the process. Gather your friends around the fire, pour some drinks, and enjoy the rustic, bold flavors that only wood-fired cooking can deliver. Fire up your Arteflame today and transform a simple sausage lunch into a gourmet backyard feast.