Introduction

Nothing says Southern comfort like smoked sausage and peppers grilled to perfection on the Arteflame. Using locally made pork sausages, seared at 1,000°F on the center grill grate, then finished perfectly on the solid steel flat cooktop, this dish bursts with smoky, juicy flavors. Grilled bell peppers and onions caramelize beautifully, adding a sweet and savory balance to the hearty sausage. This recipe delivers the ultimate combination of taste, texture, and simplicity—all cooked effortlessly on your Arteflame grill.

Ingredients

• 4 locally made smoked pork sausages
• 2 bell peppers (red and yellow), sliced
• 1 large onion, sliced
• 2 tablespoons butter
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Soft hoagie rolls (optional, for serving)
• Spicy mustard (optional, for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and let the fire build for about 20 minutes.
4. The grill is ready when the center grate reaches 1,000°F, and the outer cooktop is evenly heated.

Step 2: Prepare the ingredients

1. Slice the bell peppers and onion into thin strips.
2. Season the vegetables with salt, black pepper, smoked paprika, and garlic powder.
3. Melt 1 tablespoon of butter on the flat cooktop.

Step 3: Sear the smoked sausages

1. Place the sausages on the center grill grate to sear.
2. Sear each side for about 1-2 minutes until a deep crust forms.
3. Move the sausages to the flat cooktop to cook through gently.
4. Cook until they reach an internal temperature of 160°F, removing them at 145°F to rest.

Step 4: Grill the peppers and onions

1. Spread the sliced peppers and onions over the flat cooktop.
2. Stir occasionally, allowing them to caramelize in the butter.
3. Cook until they are soft and slightly charred, about 10 minutes.

Step 5: Serve

1. Slice the sausages and mix with the grilled peppers and onions.
2. Serve as-is or in a soft hoagie roll with spicy mustard.
3. Enjoy your Georgia-style smoked sausage and peppers!

Tips

• Let the sausages rest for at least 5 minutes after grilling for better flavor.
• Adjust cooking zones on the Arteflame cooktop to control heat levels.
• Use a mix of red, yellow, and orange bell peppers for extra sweetness.
• Always remove the sausages at 15°F below your target temperature to account for carryover cooking.

Variations

• Spicy Cajun Style: Add Cajun seasoning and sliced jalapeños to the vegetables for a bold kick.
• Italian Twist: Use Italian sausages, basil, and balsamic glaze for a Mediterranean touch.
• BBQ Lovers: Brush the sausages with your favorite BBQ sauce before serving.
• Cheesy Delight: Melt provolone or cheddar cheese over the sausage and peppers right before serving.
• Tex-Mex Fusion: Mix in some sliced chorizo and serve with warm tortillas.

Conclusion

Grilling Georgia-style smoked sausage and peppers on the Arteflame brings out the bold flavors of the South while keeping the cooking process simple and efficient. The high heat of the grill locks in juices, while the flat cooktop gently enhances every ingredient’s natural sweetness. Whether you serve this dish in a hoagie or on its own, you’ll enjoy an unforgettable grilled meal.

Best Pairings

• Side: Buttery cornbread or grilled sweet potatoes.
• Drink: A cold Georgia peach sweet tea or a smoky bourbon cocktail.
• Dessert: Grilled peaches with honey and cinnamon.