Sweet & Spicy Utah Elk Sausage on Arteflame Grill

Introduction

Utah's wild game cuisine meets searing perfection with this Sweet and Spicy Utah Elk Sausage recipe. Grilled over the unique Arteflame grill, this dish offers a caramelized crust, juicy interior, and flavor-packed glaze—all seared to perfection without the risk of burning. The Arteflame’s flat top cooking surface and 1,000F center searing grate create an unbeatable reverse sear that locks in natural juices and enhances every bite. Whether you're tailgating, weekend grilling, or celebrating local game, this delicious meal celebrates Utah's finest with big flavor and minimal cleanup.

Ingredients

• 4 Utah wild elk sausages
• 2 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• Pinch of salt
• Fresh herbs for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil over three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins, light the napkins, and allow to burn.
4. Wait about 20 minutes until the center grate reaches 1,000F and the flat top is evenly heated.

Step 2: Prepare the Sweet-Spicy Drizzle

1. While the grill is heating, mix brown sugar, honey, Dijon mustard, apple cider vinegar, smoked paprika, cayenne pepper, and a pinch of salt in a small bowl.
2. Set aside until ready to drizzle.

Step 3: Sear the Elk Sausage

1. Place elk sausages on the 1,000F center grill grate for a high-heat sear. Sear each side for about 1-2 minutes until a crust forms.
2. This locks in the juices for a juicy interior.

Step 4: Cook on the Flat Top

1. Move the seared sausages to the hotter inner section of the flat top cooktop.
2. Let the sausages cook slowly, turning occasionally, until the internal temperature reaches 160°F (remove them when they hit 145°F to account for carryover cooking).

Step 5: Drizzle & Finish

1. Brush the sweet and spicy drizzle over the sausages during the last couple of minutes.
2. Let the glaze caramelize slightly on the flat top.
3. Remove from grill and rest for 5 minutes before serving.

Tips

• Always reverse sear: high-temp sear on the center, finish on the flat top.
• Use butter on the flat cooktop to boost flavor.
• Monitor heat zones on the Arteflame to perfectly control doneness.
• Always use a meat thermometer for perfect internal temp.
• The Arteflame's solid steel cooktop prevents burning—your food sears in its own juices.

Variations

1. Maple Bacon Elk Sausage: Add maple syrup and crumbled cooked bacon to the drizzle for sweet-savory depth.
2. Southwestern Fire Elk Sausage: Add chipotle chili powder and lime zest to the glaze for smoky, spicy flavor.
3. Garlic Herb Elk Sausage: Mix butter with minced garlic, rosemary, and thyme, and baste sausages as they sear.
4. Utah Cherry Glazed Elk Sausage: Replace honey with tart cherry preserves and add a splash of balsamic vinegar.
5. Mustard BBQ Elk Sausage: Blend yellow mustard with brown sugar, cider vinegar, and a dash of hot sauce for a Carolina-style kick.

Conclusion

This Sweet and Spicy Utah Elk Sausage recipe brings out the best in local game with bold, balanced flavors and perfect texture from the Arteflame grill. Minimal mess, big flavor, and a crowd-pleaser that celebrates Utah’s culinary tradition—it’s a must for your next grill night.

Best pairings

• Grilled corn brushed with butter and smoked paprika
• Roasted baby potatoes with garlic and herbs (cooked on the Arteflame flat top)
• Fresh arugula salad with citrus vinaigrette
• Medium-bodied red wine like Zinfandel or Syrah
• A crisp amber ale or Utah-brewed craft beer