Introduction

Cervelat is Switzerland’s beloved national sausage, known for its rich, smoky flavor and firm texture. Grilling it over an open fire enhances its delicious taste, creating a crisp golden-brown crust while keeping it juicy inside. This recipe uses the Arteflame grill to achieve the perfect sear, followed by a gentle reverse-searing method on the flat cooktop. Served in a rustic bread roll with classic Swiss mustard and onions, this hot dog is a gourmet twist on a street food favorite.

Ingredients

• 4 Swiss cervelat sausages
• 4 rustic bread rolls
• 2 tbsp butter
• 1 large onion, thinly sliced
• 1 tbsp whole grain Swiss mustard
• 1 tbsp Swiss pickles, chopped
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood on top.
3. Light the napkins and allow the fire to ignite the wood.
4. Wait approximately 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the cervelat sausages

1. Use a sharp knife to make shallow cross-cuts on both ends of each cervelat sausage to prevent curling during grilling.

Step 3: Sear the cervelat on the center grill grate

1. Apply a thin layer of butter on the sausages.
2. Place the sausages on the center grill grate, directly over the fire.
3. Sear for about 1-2 minutes per side until a golden-brown crust develops.

Step 4: Finish cooking on the flat cooktop

1. Move the sausages to the flat-top griddle surrounding the center grate.
2. Cook the sausages for another 4-5 minutes, rotating occasionally, until they reach an internal temperature of 155°F.
3. Remove from heat and let them rest; they will continue cooking to 160°F.

Step 5: Prepare the toppings

1. Melt butter on the flat-top cooktop.
2. Add onion slices and cook until golden and caramelized, about 5 minutes.
3. Toast the bread rolls on the griddle until slightly crispy.

Step 6: Assemble the hot dogs

1. Slice the bread rolls without cutting all the way through.
2. Spread a layer of whole grain Swiss mustard inside each roll.
3. Place a grilled cervelat inside.
4. Top with caramelized onions, chopped Swiss pickles, and fresh chives.
5. Serve immediately and enjoy!

Tips

• Make sure to remove the sausages from the grill when their internal temperature is 15°F below the target as they will continue cooking off the grill.
• Always use butter on the Arteflame grill for a rich, flavorful crust.
• Use a rustic bread roll with a sturdy crust to hold the juicy cervelat.
• Experiment with different toppings like sauerkraut or spicy mustard for an extra kick.

Variations

1. Spicy Swiss Cervelat: Add a spread of horseradish mustard and top with spicy Swiss paprika.
2. Cheese-Stuffed Cervelat: Before grilling, cut the sausages lengthwise and stuff with Gruyère cheese.
3. Herb-Infused Cervelat: Brush the sausages with a mixture of melted herb butter before grilling.
4. Swiss-German Fusion: Serve the grilled cervelat in a pretzel bun with Dijon mustard and sauerkraut.
5. Garlic Butter Cervelat: Coat the sausages in garlic-infused butter before grilling for an extra depth of flavor.

Conclusion

Swiss cervelat hot dogs are a delightful fusion of crispy, smoky, and juicy flavors grilled to perfection on the Arteflame grill. Whether enjoyed traditionally or customized with unique toppings, this dish brings authentic Swiss flavors to any gathering. Fire up your grill and enjoy this simple yet incredible meal!

Best pairings

• Swiss potato salad
• Grilled vegetables
• Crunchy coleslaw
• Cold Swiss lager
• Rösti (Swiss crispy potatoes)