Texas Smoked Sausage Links on the Arteflame

Introduction

There's nothing quite like classic Texas smoked sausage links sizzling to perfection on the Arteflame Grill. This recipe brings out the best smoky, charred flavor while locking in juicy, tender goodness. Using the Arteflame's unique cooking system, you’ll reverse sear for maximum flavor and visual appeal. With no lid to trap moisture and a searing grate that hits 1,000°F, you’ll get unbeatable results every time—plus easy startup and virtually no cleanup. Let’s fire it up!

Ingredients

• 4 high-quality Texas smoked sausage links (beef or pork)
• 2 tablespoons unsalted butter
• 1 tablespoon coarse ground black pepper
• 1 teaspoon smoked paprika (optional, for added smoke depth)
• 1 small red onion, sliced
• 1 fresh jalapeño, sliced
• Your favorite mustard or BBQ sauce (for serving)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack quality firewood over the napkins for a natural wood-fired flavor.
3. Light the napkins and let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the outer ring is evenly hot.

Step 2: Season and Prep the Sausages

1. While the grill heats, lightly coat each sausage link with butter for extra flavor and crispy texture.
2. Sprinkle with coarse ground black pepper and a dash of smoked paprika if using.
3. Arrange sliced onions and jalapeños on a plate, ready for grilling.

Step 3: Sear the Sausages

1. Place the sausage links directly onto the center sear grill grate for that high heat, steakhouse-grade char.
2. Sear each side for about 2–3 minutes, just until caramelized and crisp.

Step 4: Move to Cooktop for Reverse Searing

1. Transfer the sausages to the flat cooktop griddle closer to the edge where the heat is lower.
2. Let them cook slowly for another 10–15 minutes, turning occasionally, until their internal temperature reaches about 15°F below your desired doneness (typically 145°F for pork, 160°F for beef).
3. Remove from the grill and rest for 5 minutes to allow carryover cooking and juices to redistribute.

Step 5: Grill the Veggies

1. While the sausages finish on the cooktop, place sliced onions and jalapeños on the griddle near the center for a quick sear in butter.
2. Cook until slightly charred and soft, about 5–7 minutes.

Step 6: Serve

1. Plate the sausages with the grilled onions and jalapeños. Offer barbecue sauce or mustard on the side.
2. Enjoy hot off the grill!

Tips

• Use quality firewood for the best smoke flavor—oak or hickory work great.
• Always rest meat after grilling to allow juices to settle back inside.
• Use a probe thermometer to check internal temperature for precision.
• Adjust sausage placement on the cooktop depending on how hot the zone is—nearer the center for more heat, outer edge for a slower finish.
• Melt some extra butter on top of the sausage during the final minutes for a glossy, delicious finish.

Variations

1. Honey Jalapeño Sausages: Glaze the sausage links with honey and top with extra jalapeños for a sweet-heat twist.
2. Cheddar-Stuffed Sausages: Use cheddar-filled smoked sausages and add extra cheese slices on the griddle to melt and drizzle.
3. BBQ Bacon Wrapped: Wrap the sausages in bacon before searing and baste with your favorite Texas BBQ sauce.
4. Cajun Kick Sausages: Dust sausages with Cajun seasoning before grilling, and serve with grilled bell peppers.
5. Smoked Apple & Onion: Serve the sausages with grilled apple slices and caramelized onions for a sweet-savory contrast.

Conclusion

Texas smoked sausage links shine on the Arteflame grill thanks to the perfect sear from the center grate and the even cooking of the flat top griddle. From the charred snap to the juicy bite, every element is elevated using this method. Fire it up, cook everything at once, and enjoy the unbeatable flavor with none of the mess afterward.

Best pairings

• Grilled street corn with cotija cheese
• Potato wedges cooked on the Arteflame with rosemary butter
• Pickled red onions for a tangy contrast
• Texas pinto beans with grilled garlic
• Fresh lemonade or a cold Texas lager