Washington-Style Smoked Sausages on Arteflame

Introduction

Get ready to experience bold, smoky flavors straight from the Pacific Northwest with these Washington-style smoked sausages, cooked to juicy perfection on the Arteflame Grill. The combination of local sausages and wood-fired smoke gives you a backyard grilling recipe that’s rich, tasty, and refreshingly simple—just Northwest grilling at its finest.

Ingredients

• 4 locally sourced smoked sausages (Washington-style)
• 2 tablespoons butter (unsalted)
• 1 sweet yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 4 large sturdy buns or hoagie rolls
• Optional: Dijon or spicy brown mustard for serving

Instructions

Step 1: Fire up your Arteflame Grill

1. Grab three paper napkins and drizzle them with vegetable oil.
2. Place the oiled napkins in the center of the Arteflame grill bowl.
3. Stack dry firewood above the napkins to create a good airflow structure.
4. Light the napkins and allow the firewood to burn until the center grill grate hits at least 1,000°F and the surrounding flat top is evenly heated. This takes about 20 minutes.

Step 2: Sear the sausages

1. Place the smoked sausages directly over the center grill grate to sear. Sear each side for about 1–2 minutes to create those beautiful grill marks and lock in juices.
2. Once seared, move the sausages to the flat top griddle, closer to the outer edge where the heat is lower, allowing them to cook slowly.

Step 3: Cook the vegetables

1. Place a few tablespoons of butter on the flat top near the center.
2. Add sliced onions and bell peppers to the sizzling butter.
3. Season with smoked paprika, garlic powder, and black pepper.
4. Sauté until the vegetables are soft and slightly caramelized—about 8–10 minutes, stirring occasionally.

Step 4: Finish cooking the sausages

1. Monitor the sausages using a meat thermometer. Once they hit an internal temp of 150°F, remove them from the grill (they will carry over to about 165°F—the golden juicy zone).

Step 5: Toast the buns and assemble

1. Cut the buns and place them face down on the outer flat top to toast for 1–2 minutes until golden and crisp.
2. Assemble each sausage in a bun, top with the grilled peppers and onions, and finish with your favorite mustard if desired.

Tips

• Always reverse sear proteins to lock in juices—start hot, then move to low heat.
• Use firewood like apple or cherry for added smoke flavor.
• The Arteflame’s flat top griddle evenly sears veggies without charring thanks to radiant heat and solid steel surface.
• Remove sausages at 150°F internal temp to allow for carryover cooking.
• Use real butter for rich flavor—it caramelizes veggies beautifully.

Variations

1. Apple Cider Sausages: Use applewood-smoked sausages and add a splash of apple cider on the veg mix for a sweet-smoky glaze.
2. Spicy Cajun Style: Sub in Andouille sausage and season peppers and onions with Cajun seasoning.
3. Beer Brat Twist: Use beer-infused brats and serve topped with sautéed onions and stone-ground mustard.
4. Cheddar-Stuffed: Choose cheddar-stuffed sausages and mix sharp cheddar into the vegetable topping for a creamy finish.
5. Mediterranean Sausage: Use lamb merguez sausage and add sliced olives, feta, and herbs like oregano and thyme to the veggie mix.

Best pairings

• Grilled corn with chipotle butter on the Arteflame
• Skillet-style roasted potatoes with rosemary
• Crisp, hoppy Pacific Northwest IPA
• Grilled peach slices with honey drizzle for dessert
• Coleslaw with green apple and cider vinegar for a tangy crunch

Conclusion

These Washington-style smoked sausages showcase how easy and flavorful wood-fired grilling can be—especially when using the Arteflame grill. Searing at the center, then gently finishing on the hot griddle creates the perfect bite, every time. Combine the right tools, local ingredients, and bold smoke for a recipe that keeps you grilling all year long.