Smoke-Kissed Vermont Game Sausages

Introduction

Welcome to a rustic and flavor-packed grilling experience. Smoke-Kissed Vermont Game Sausages capture the rich, hearty essence of the Green Mountains with a medley of locally sourced game meats. Cooked to perfection on the Arteflame Grill, this technique uses a high-heat reverse sear for sausages that are juicy, deeply savory, and beautifully caramelized — all without needing an oven, lid, or pans. Whether you're celebrating game season or feeding a hungry crowd, this recipe brings bold taste and artisanal grilling techniques to your backyard table.

Ingredients

• 8 Vermont-made assorted game sausages (venison, wild boar, pheasant, rabbit)
• 2 tablespoons butter (melted)
• 2 teaspoons whole grain mustard (optional for serving)
• 1 tablespoon fresh chopped thyme or rosemary
• Sea salt and cracked black pepper to taste
• Assorted vegetables (peppers, onions, mushrooms) for grilling
• Your favorite rustic buns or bread (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center fire bowl of your Arteflame grill.
3. Stack dry, seasoned firewood over the napkins and light the paper.
4. Let the fire build until the center grill grate reaches 1,000°F — about 20 minutes.

Step 2: Prep the Sausages

1. While the grill heats up, brush your game sausages with melted butter and sprinkle with chopped herbs, salt, and pepper.
2. Prep your vegetables — slice into thick chunks and toss with a bit of melted butter and seasoning.

Step 3: Sear on the Center Grate

1. Place the sausages on the center grill grate for 1-2 minutes per side. The intense 1,000°F sear locks in their juices and creates beautiful grill marks.
2. Do not overcook — you're just searing at this point.

Step 4: Finish on the Flat Cooktop

1. Move the seared sausages to the flat top cooktop toward the outer zone (medium heat) to cook through evenly, rolling occasionally.
2. Use a meat thermometer and remove sausages when they're 15°F BELOW their desired internal temp (usually 160°F for pork-based sausages). Let them rest — they'll finish cooking off the grill.

Step 5: Grill the Veggies

1. Place your buttered veggies directly on the flat top cooktop near the center for caramelization, moving them outward toward the edge as they cook to avoid over-searing.
2. Grill until tender and slightly charred.

Step 6: Serve It Up

1. Serve the sausages with grilled veggies on the side, optional buns, or rustic Vermont bread slices.
2. Drizzle with whole grain mustard for added depth if desired.

Tips

• Always use a thermometer to avoid overcooking your game sausages — they dry out fast.
• Butter over oil provides better flavor and caramelization without burning on the flat top.
• Use the inside zones for searing, outer zones for finishing — Arteflame’s heat zones are key.
• Try to grill everything at once — the Arteflame is spacious enough to handle it.
• Let sausages rest after grilling to finish cooking and redistribute juices.

Variations

1. Sweet Maple Venison: Use Vermont venison sausage and brush with a maple glaze during the last 2 minutes of grilling.
2. Apple & Sage Wild Boar: Add apple slices and fresh sage on the cooktop for a sweet-savory twist alongside boar sausage.
3. Smoked Pheasant with Cranberry Drizzle: Pair pheasant sausages with cranberries gently grilled on the flat top and then mashed into a quick sauce.
4. Rabbit Sausage with Garlic-Onion Jam: Grill thin-sliced onions with butter and a touch of brown sugar for a topping on rabbit sausages.
5. Spicy Elk & Chimichurri: Add sliced jalapeños to the cooktop and finish with fresh chimichurri over elk sausage for a bold kick.

Best pairings

• Smoked cheddar or alpine-style Vermont cheeses
• Hard apple cider or a malty Vermont craft ale
• Warm sauerkraut or grilled pickles
• Rustic sourdough or rye flatbreads
• Fresh herb potato salad or grilled corn with paprika butter

Conclusion

Using the Arteflame grill makes it easy to create restaurant-level sausage dishes at home. Searing with high heat then finishing on the flat top griddle gives the perfect juicy bite every time. Whether you're working with venison, boar, or pheasant, you'll unlock deep, smoky flavors that elevate what grilling is all about.