West Virginia Grilled Sausage Skewers

Introduction

Smoky, juicy, and slightly sweet—these Appalachian-style sausage skewers are packed with grilled peppers and onions, all kissed by fire and brushed with a flavor-packed glaze. We’re using the Arteflame grill to bring out the bold, smoky taste of West Virginia barbecuing—searing each sausage on the center grate to lock in the juices and finishing them to perfection on the flat top cooktop. Best of all, everything is cooked right on the grill, no need for pots, pans, or ovens.

Ingredients

• 8 sausage links (applewood-smoked or country-style)
• 2 red bell peppers, cut into large chunks
• 2 green bell peppers, cut into large chunks
• 2 large sweet onions, cut into wedges
• 2 tbsp unsalted butter, melted
• Wooden or metal skewers
• 1/4 cup BBQ sauce
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp black pepper
• Chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up your Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill base.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build; allow the grill to heat for about 20 minutes.

Step 2: Prepare the glaze

1. In a small bowl, mix the BBQ sauce, smoked paprika, brown sugar, garlic powder, and black pepper.
2. Set aside for brushing onto the skewers while grilling.

Step 3: Assemble the skewers

1. Thread each skewer with alternating pieces of sausage, peppers, and onion.
2. Brush lightly with melted butter to enhance browning and flavor.

Step 4: Sear on the center grill grate

1. Place the skewers on the center grill grate directly above the hottest part (1,000°F+).
2. Sear each side for 2 minutes to lock in juices and flavor.

Step 5: Finish cooking on the flat top

1. Move the skewers from the center grate to the flat cooktop closer to the outer edges (medium heat zone).
2. Brush with the prepared glaze and turn occasionally to cook evenly.
3. Cook skewers for about 10–12 minutes, depending on sausage type, until internal temperature is 160°F (remove at 145°F and let rest).

Step 6: Serve and enjoy

1. Remove the skewers and let them rest for 5–10 minutes.
2. Garnish with chopped parsley, if desired, and serve warm.

Tips

• Always sear meats first on the center grill grate to lock in juices.
• The flat griddle's temperature decreases outward—use the middle for faster cooking, edge for slower cooking.
• Use butter over oil for added richness and caramelization.
• Remember to remove sausage from the grill at 145°F—carryover heat will bring it to 160°F.
• Rotate skewers frequently on the flat grip top for even caramelization.

Variations

1. Sweet & Spicy Skewers: Use hot Italian sausages and glaze with honey and red pepper flakes.
2. Cheddar & Sausage Skewers: Add cubes of cheddar between sausage and veggies for melty bites.
3. Maple-Glazed Skewers: Swap BBQ glaze with maple syrup, Dijon mustard, and a bit of cayenne.
4. Pineapple Pepper Skewers: Alternate with pineapple chunks, peppers, and teriyaki sauce.
5. Herb & Garlic Skewers: Marinate sausages in garlic, rosemary, and thyme butter before skewering.

Best pairings

• Grilled corn on the cob with chili lime butter
• Baked beans with molasses and bacon (grill cooked)
• Buttermilk cornbread (griddled on Arteflame)
• Ice-cold West Virginia craft beer
• Grilled peach halves with a scoop of vanilla ice cream

Conclusion

These West Virginia Sausage Skewers bring bold flavor and smoky Appalachian vibes straight to your backyard using the Arteflame grill. With meats seared to perfection and veggies grilled just right, every bite is juicy, colorful, and unforgettable. Whether it’s a tailgate, campfire supper, or weekend family dinner, these sausage skewers are a grilled favorite you’ll come back to again and again.