Introduction
Experience bold Canadian flavors with these perfectly grilled venison sausages, paired with a rich and caramelized onion jam. By searing the sausages on the high-heat center grill grate of the Arteflame and finishing them on the flat griddle cooktop, you ensure they stay juicy, flavorful, and tender.
Ingredients
- 6 venison sausages
- 2 large red onions, thinly sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp whole-grain mustard
- Salt and pepper, to taste
- 6 fresh buns
- 1 tbsp fresh thyme (optional)
Instructions
Step 1: Fire up the Arteflame Grill
- Pour some vegetable oil onto three paper napkins.
- Place the soaked napkins inside the grill.
- Stack firewood over the napkins and light the paper.
- Let the grill heat up for about 20 minutes.
Step 2: Prepare the Onion Jam
- Place the butter on the flat griddle cooktop near the center where it’s hotter.
- Once the butter is melted, add the sliced onions and cook, stirring occasionally.
- After 10 minutes, mix in the brown sugar and balsamic vinegar.
- Continue cooking for another 10-15 minutes until the onions are soft and caramelized.
- Stir in the mustard and season with salt and pepper. Move the jam to a cooler part of the griddle.
Step 3: Sear the Venison Sausages
- Place the sausages on the center grill grate for a high-heat sear.
- Turn them every 30 seconds for 2-3 minutes until a golden-brown crust forms.
Step 4: Finish Cooking on the Flat Cooktop
- Move the sausages to the flat griddle cooktop.
- Let them cook through until they reach an internal temperature of 150°F.
- Remove them when they hit 135°F, as they will continue cooking off the grill.
Step 5: Toast the Buns and Assemble
- Lightly butter the buns and place them on the flat cooktop until golden.
- Place a grilled sausage in each bun and top with the caramelized onion jam.
- Garnish with fresh thyme if desired.
Tips
- For extra smokiness, use hardwood like oak or maple.
- Rest the sausages for 5 minutes after removing them from the grill.
- Avoid pricking the sausages to retain juices.
Variations
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Maple-Glazed: Brush the sausages with maple syrup before grilling.
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Spicy Kick: Add sliced jalapeños to the onion jam.
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Garlic and Herb: Mix minced garlic and rosemary into the butter.
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Mushroom Delight: Add sautéed mushrooms to the topping.
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Cheese-Lover's: Add shredded aged cheddar on top before serving.
Best Pairings
- Pair with a rich stout or a smoky red wine.
- Serve alongside a grilled vegetable medley.
- Enjoy with crispy roasted potatoes for a complete meal.
Conclusion
Grilling venison sausages on the Arteflame guarantees a deliciously crisp, juicy result. Paired with the deep flavors of homemade onion jam, this Canadian-inspired dish is sure to impress.