Introduction

There's nothing quite like the rich, rustic flavor of wild boar sausages grilled to perfection on the Arteflame. Pair them with a warm, smoky berry compote for a dish that balances savory and sweet. By searing the sausages at 1,000F on the center grill grate, we lock in the juices before finishing them off on the flat cooktop for ultimate tenderness. The Arteflame’s even heat distribution ensures perfectly grilled sausages and a beautifully caramelized berry compote. Fire up your grill and get ready to impress with this Swiss-inspired delicacy!

Ingredients

• 4 wild boar sausages
• 2 tbsp butter
• 1 cup mixed winter berries (blackberries, blueberries, cranberries)
• 2 tbsp honey
• 1 tsp fresh thyme
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• Zest of 1 orange
• 1 tbsp balsamic vinegar
• 1/2 tsp cinnamon

Instructions

Step 1: Fire up the Arteflame

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000F.

Step 2: Sear the Wild Boar Sausages

1. Place the sausages directly on the center grill grate to sear for about 1-2 minutes per side.
2. Once a deep golden-brown crust forms, move them to the flat cooktop to cook through evenly.
3. Let them finish cooking on the flat cooktop until they reach an internal temperature of 145F, then remove them when they hit 130F as they will continue to cook after removal.

Step 3: Prepare the Berry Compote

1. On the flat cooktop griddle, melt 2 tbsp of butter.
2. Add the mixed berries and let them cook, stirring occasionally.
3. Drizzle in the honey, sprinkle with thyme, black pepper, and cinnamon.
4. Grate the orange zest over the berries and mix in the balsamic vinegar.
5. Let the berries caramelize and reduce into a syrupy consistency for about 10 minutes.

Step 4: Serve and Enjoy

1. Plate the wild boar sausages and spoon the warm berry compote over the top.
2. Garnish with a sprig of fresh thyme and a pinch of sea salt.

Tips

• Always remove the sausages from the grill when they are 15F below your desired temperature to allow for carryover cooking.
• Use only firewood for an authentic wood-grilled flavor.
• Adjust cooking zones on the Arteflame to keep your compote warm without overcooking.

Variations

1. Smoky Maple and Bacon: Add crispy bacon bits and replace honey with real maple syrup for a deeper smoky sweetness.
2. Spiced Apple Compote: Swap out the berries for diced apples, add nutmeg and a splash of apple cider.
3. Herbed Goat Cheese: Crumble goat cheese over the sausage and compote for a creamy, tangy contrast.
4. Red Wine Reduction: Simmer the berry compote with 1/4 cup of red wine for a rich, robust flavor.
5. Caramelized Onion and Fig: Grill sliced onions and figs alongside the berries for a sweet-savory twist.

Conclusion

By using the Arteflame grill, you achieve a steakhouse-quality sear while keeping all the rich juices locked in. The combination of wild boar sausages and warm, caramelized berry compote creates a rustic, gourmet experience that’s as satisfying as it is delicious. Try different variations and make this Swiss delicacy your own!

Best Pairings

• Aged Swiss cheese platter
• Grilled rosemary potatoes
• Rustic sourdough bread
• Full-bodied red wine (Syrah or Malbec)
• Dark chocolate for dessert