Swedish Grilled Aspic Sausage with Winter Slaw

Introduction

This traditional Swedish dish features aspic sausage grilled to perfection and served with a crisp, tangy winter cabbage slaw. By using the Arteflame grill, we achieve the perfect steakhouse-quality sear on the sausage, locking in all the savory flavors before finishing it off on the flat griddle for the perfect texture. The side of winter slaw adds a refreshing crunch, balancing the dish beautifully.

Ingredients

• 4 Swedish aspic sausages
• 2 tbsp butter
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 small carrot, julienned
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• 1/2 tsp caraway seeds
• 1/4 cup chopped fresh parsley

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the napkins and let the fire burn for about 20 minutes.

Step 2: Prepare the winter slaw

1. In a large bowl, combine the green and red cabbage, julienned carrot, and caraway seeds.
2. In a smaller bowl, whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Refrigerate the slaw while grilling the sausages.

Step 3: Grill the aspic sausages

1. Place the sausages directly onto the center grill grate.
2. Grill for 2-3 minutes per side to achieve a deep, flavorful sear.
3. Move the sausages to the outer flat griddle cooktop.
4. Cook for an additional 6-8 minutes, turning occasionally, until the internal temperature reaches 160°F.
5. Remove sausages from the grill when they reach an internal temperature of 145°F, allowing carryover cooking to finish the process.

Step 4: Serve and enjoy

1. Place the grilled sausages on a serving platter.
2. Top with a generous portion of winter slaw.
3. Garnish with freshly chopped parsley.
4. Serve immediately.

Tips

• Searing at 1,000°F on the center grill grate locks in juices before finishing on the flat griddle.
• Let the sausages rest for at least 5 minutes after grilling to retain moisture.
• Adjust grilling zones to manage heat—hotter near the center, cooler toward the edge.
• Use butter instead of oil for richer flavor.

Variations

1. Spicy Swedish Sausage: Add a pinch of cayenne pepper to the slaw dressing for a kick.
2. Apple-Infused Slaw: Mix in thinly sliced green apples for a touch of sweetness.
3. Herbed Butter Grilled Sausage: Grill sausages with a coating of garlic and herb-infused butter.
4. Mediterranean Twist: Add olives and feta cheese to the slaw for a Greek-inspired version.
5. BBQ-Glazed Sausage: Brush sausages with a honey barbecue glaze while grilling.

Conclusion

Grilling Swedish aspic sausage on the Arteflame brings out the best flavors while keeping it juicy and flavorful. Paired with the refreshing crunch of winter slaw, this dish is a unique and satisfying addition to any meal.

Best pairings

• Warm potato salad with a mustard dressing
• Grilled rye bread with butter
• A cold Scandinavian pilsner or crisp apple cider
• Pickled vegetables for a tangy contrast