Arkansas Smoked Sausage and Peppers on the Arteflame

Introduction

Get ready to enjoy a classic Arkansas favorite—Smoked Sausage and Peppers—cooked to perfection on the Arteflame grill. This hearty dish brings together locally made smoked sausages with sweet bell peppers and onions, all caramelized beautifully on the flat cooktop griddle. By first searing the sausages on the 1,000°F center grill grate, we lock in the juices before finishing them to perfection on the flat-top surface. Grilling everything at once ensures rich flavors and a beautifully seared presentation. Let’s fire up the grill and get started!

Ingredients

• 4 locally made smoked sausages
• 2 bell peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 4 hoagie rolls (optional)
• 1 tbsp Dijon mustard (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Prepare the Arteflame grill by soaking three paper napkins in vegetable oil.
2. Place the soaked napkins on the grill and stack firewood over them.
3. Light the napkins and allow the fire to build up for about 20 minutes until the griddle is hot and ready for cooking.

Step 2: Sear the smoked sausages

1. Place the smoked sausages on the center grill grate and sear them for 1-2 minutes per side at 1,000°F.
2. Once seared, move them to the outer flat cooktop surface to finish cooking.

Step 3: Sauté the vegetables

1. Melt butter on the flat cooktop surface.
2. Add sliced bell peppers and onions, seasoning with salt, black pepper, smoked paprika, and garlic powder.
3. Grill the vegetables, stirring occasionally, until caramelized and tender, about 10 minutes.

Step 4: Finish cooking the sausages

1. Allow the sausages to cook on the flat cooktop until they reach an internal temperature of 145°F.
2. Remove them when they reach 130°F, as they will continue to rise in temperature after coming off the heat.

Step 5: Assemble and serve

1. Serve sausages on a plate with grilled peppers and onions or in hoagie rolls with Dijon mustard.
2. Enjoy your perfectly grilled Arkansas Smoked Sausage and Peppers!

Tips

• Use locally made sausages for the best authentic flavor.
• Adjust the heat zones on the Arteflame to control the cooking process.
• For extra flavor, add a splash of Worcestershire sauce to the vegetables near the end of grilling.

Variations

• Spicy Kick: Add sliced jalapeños and a teaspoon of crushed red pepper for some heat.
• Cheesy Delight: Top the sausages with melted provolone or cheddar cheese.
• Garlic Butter Infusion: Cook everything in a garlic butter blend for extra richness.
• Italian Flavor: Use Italian sausages and add some cherry tomatoes to the mix.
• Beer-Braised: Pour a little beer over the sausages while they cook for a unique depth of flavor.

Conclusion

Cooking Arkansas Smoked Sausage and Peppers on the Arteflame brings out deep, smoky flavors while keeping the food perfectly seared and juicy. Fire up your grill and make this classic dish the star of your next cookout.

Best Pairings

• Fresh coleslaw
• Grilled corn on the cob
• Potato salad
• Grilled garlic bread
• Chilled craft beer or sweet tea