Grilled North Carolina Sausage Links with Slaw

Introduction

This North Carolina-style grilled sausage recipe brings authentic Southern flavors straight to your backyard. Juicy local sausages are reverse-seared to perfection on the Arteflame grill, locking in flavor and tenderness. Paired with a tangy mustard-based slaw, this dish is a crowd-pleaser rooted in Carolina tradition.

Ingredients

• 6 local pork sausage links (preferably NC-style)
• 2 tablespoons unsalted butter
• 1/2 small head of green cabbage, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon celery seed
• Salt and pepper to taste
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood (oak or hickory recommended)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three folded paper napkins.
2. Place the napkins in the center of the Arteflame grill base.
3. Stack firewood over the napkins in a teepee shape.
4. Light the napkins and allow the grill to heat up for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Prepare the mustard slaw

1. In a bowl, combine mustard, apple cider vinegar, honey, celery seed, salt, and pepper. Whisk to make the dressing.
2. Add cabbage and red onion into the bowl and toss well to combine.
3. Let slaw sit at room temperature while sausages cook so the flavors meld.

Step 3: Sear the sausages on the center grill grate

1. Place the sausage links on the center grill grate for a hard sear.
2. Sear for about 1 to 2 minutes per side to develop a deep golden crust, locking in juices.

Step 4: Continue cooking on flat-top griddle

1. Move sausages to the hotter inner area of the flat top griddle to finish cooking.
2. Rotate occasionally for even doneness. Grill until sausages are 15°F below your target internal temperature (typically 160°F for pork), as they continue cooking after removal.

Step 5: Final touches and serve

1. Remove sausages from heat and let them rest for 5 minutes before serving.
2. Plate with a generous scoop of mustard slaw and serve immediately while hot.

Tips

• Use butter on the griddle for a rich, golden finish instead of oil.
• Reverse searing on the Arteflame ensures juicy, evenly cooked sausages with no flare-ups or burnt ends.
• Slaw can be made a few hours ahead for deeper flavor.
• Use hardwoods like oak or hickory to add great smokiness without overpowering the meat.
• Always use a meat thermometer to check internal temp during grilling.

Variations

1. Hot & Sweet BBQ Sausages: Glaze sausages with Carolina-style BBQ sauce and add diced jalapeños to the slaw.
2. Beer Brat Style: Replace standard sausages with beer brats and mix slaw dressing with German mustard and beer.
3. Smoky Apple Sausages: Use applewood-smoked sausage and add shredded apple to the slaw for a sweet crunch.
4. Southern Comfort Sausages: Drizzle sausages with hot honey after grilling and add pickled okra to the slaw.
5. Cheddar & Chive Sausages: Grill cheddar-stuffed sausages and mix chopped chives into the mustard slaw.

Best pairings

• Cold craft beer (preferably a hoppy IPA or crisp lager)
• Grilled corn on the cob with chili butter
• Southern-style baked beans
• Grilled peach slices or peach pie cooked on the Arteflame griddle
• Toasted brioche or potato buns

Conclusion

Grilling North Carolina-style sausage links on the Arteflame makes for a flavorful, juicy, and soul-satisfying dish. With layers of Southern tradition and the superior searing power of the Arteflame grill, this recipe turns simple ingredients into something extraordinary.