Nebraska Hot Link Sausages on the Arteflame Grill

Introduction

Bring bold, smoky flavor to your backyard with these Nebraska-style Hot Link Sausages grilled to perfection on the Arteflame. Using the reverse searing method, these spicy pork sausages get a steakhouse-quality sear on the 1,000F center grill grate, then finish cooking gently on the flat top griddle for juicy, charred bites every time. With different heat zones and flavorful butter basting, this recipe guarantees sizzling satisfaction!

Ingredients

• 8 spicy pork hot link sausages
• 1 tablespoon smoked paprika
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon coarse kosher salt
• 1 teaspoon cracked black pepper
• 2 tablespoons unsalted butter, melted
• 4 fresh bakery buns (optional, toasted on griddle)
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with a bit of vegetable oil.
2. Place them in the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the center grate reaches 1,000F and the outer cooktop is fully heated.

Step 2: Prep the Hot Link Sausages

1. Mix the smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper in a small bowl.
2. Rub the seasoning mixture evenly over each sausage.
3. Brush each sausage lightly with melted butter to enhance flavor and sear.

Step 3: Sear the Sausages on the Center Grate

1. Place the sausages directly on the center grate using tongs.
2. Sear for approximately 1–2 minutes per side until a deep char develops.
3. Turn sausages as needed to get a uniform sear without overcooking.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the sausages to the outer flat cooktop griddle, closer to the center for medium-high heat.
2. Continue cooking the sausages, turning occasionally, until the internal temperature reaches 150F.
3. Remove them from the grill once they hit this temperature—they’ll reach 165F while resting.

Step 5: (Optional) Toast the Buns

1. Place split buns on the flat top griddle for 1–2 minutes cut side down for toasting.
2. Once golden and crisp, remove from the heat and serve immediately with sausages.

Tips

• Use the heat gradient of the Arteflame’s griddle by adjusting sausage placement from high to medium zones.
• Brushing sausages with butter brings out richness and prevents drying or sticking.
• Rotate sausages gently to avoid piercing the skin and releasing juices.
• Always let sausages rest 5–7 minutes before serving to retain moisture.
• Flavor stays locked in if you time your sear perfectly on the 1,000F center grate.

Variations

1. Smoky Brown Sugar Links: Add brown sugar and chipotle powder to seasoning mix for a sweet-spicy profile.
2. Beer-Infused Links: Marinate links in dark beer with garlic and mustard before grilling for deeper flavor.
3. Herb & Feta Links: Serve sausages with grilled garlic bread spread with whipped feta and rosemary.
4. Tex-Mex Style: Top sausages with grilled onions, jalapeños, and pepper jack cheese on toasted buns.
5. Carolina Vinegar BBQ Links: Brush sausages during grilling with Carolina-style vinegar BBQ sauce for tangy heat.

Best pairings

• Grilled corn brushed with chipotle butter
• Charred potato wedges with garlic aioli
• Ice-cold Nebraska craft beer or spiked lemonade
• Grilled coleslaw with jalapeño-lime dressing
• Crispy flatbread cooked on the Arteflame as a side

Conclusion

Mastering Hot Link Sausages on the Arteflame grill not only delivers intense flavor and an eye-catching char, but it also makes the grilling process fun, fast, and cleanup-free. With Nebraska flavors at the heart of this recipe, each bite gives you that true heartland spice with professional-level grilling results.