Canadian Grilled Venison Sausages with Onion Jam

Introduction

Experience bold Canadian flavors with these perfectly grilled venison sausages, paired with a rich and caramelized onion jam. By searing the sausages on the high-heat center grill grate of the Arteflame and finishing them on the flat griddle cooktop, you ensure they stay juicy, flavorful, and tender.

Ingredients

• 6 venison sausages
• 2 large red onions, thinly sliced
• 2 tbsp butter
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1 tbsp whole-grain mustard
• Salt and pepper, to taste
• 6 fresh buns
• 1 tbsp fresh thyme (optional)

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 onto three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes.

Step 2: Prepare the Onion Jam

1. Place the butter on the flat griddle cooktop near the center where it’s hotter.
2. Once the butter is melted, add the sliced onions and cook, stirring occasionally.
3. After 10 minutes, mix in the brown sugar and balsamic vinegar.
4. Continue cooking for another 10-15 minutes until the onions are soft and caramelized.
5. Stir in the mustard and season with salt and pepper. Move the jam to a cooler part of the griddle.

Step 3: Sear the Venison Sausages

1. Place the sausages on the center grill grate for a high-heat sear.
2. Turn them every 30 seconds for 2-3 minutes until a golden-brown crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the sausages to the flat griddle cooktop.
2. Let them cook through until they reach an internal temperature of 150°F.
3. Remove them when they hit 135°F, as they will continue cooking off the grill.

Step 5: Toast the Buns and Assemble

1. Lightly butter the buns and place them on the flat cooktop until golden.
2. Place a grilled sausage in each bun and top with the caramelized onion jam.
3. Garnish with fresh thyme if desired.

Tips

• For extra smokiness, use hardwood like oak or maple.
• Rest the sausages for 5 minutes after removing them from the grill.
• Avoid pricking the sausages to retain juices.

Variations

1. Maple-Glazed: Brush the sausages with maple syrup before grilling.
2. Spicy Kick: Add sliced jalapeños to the onion jam.
3. Garlic and Herb: Mix minced garlic and rosemary into the butter.
4. Mushroom Delight: Add sautéed mushrooms to the topping.
5. Cheese-Lover's: Add shredded aged cheddar on top before serving.

Best Pairings

• Pair with a rich stout or a smoky red wine.
• Serve alongside a grilled vegetable medley.
• Enjoy with crispy roasted potatoes for a complete meal.

Conclusion

Grilling venison sausages on the Arteflame guarantees a deliciously crisp, juicy result. Paired with the deep flavors of homemade onion jam, this Canadian-inspired dish is sure to impress.