Grilled Vermont Sausage and Peppers on Arteflame

Introduction

Combining locally-sourced Vermont sausage with vibrant bell peppers and onions, this grilled dish is both satisfying and full of color. Cooked exclusively on the Arteflame grill, this recipe uses reverse searing for juicy sausages and a griddle sear for tender, caramelized veggies. With no pots, pans, or ovens needed, it’s an outdoor cooking experience that’s both flavorful and efficient.

Ingredients

• 4 Vermont pork sausages (locally-sourced)
• 2 red bell peppers, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 large red onion, thinly sliced
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack firewood over the napkins.
3. Light the paper napkins and allow the fire to burn down until the Arteflame is preheated (about 20 minutes).

Step 2: Prep the Veggies

1. Slice all bell peppers and onion.
2. In a bowl, toss the vegetables with a tablespoon of melted butter, salt, and pepper.

Step 3: Sear the Sausages

1. Place the sausages on the center grill grate of the Arteflame to sear at over 1,000°F.
2. Sear for 2-3 minutes on each side to lock in the juices and build a flavorful crust.

Step 4: Move to the Flat Top to Finish

1. After searing, move the sausages to the flat cooktop griddle to finish cooking to the desired internal temperature (usually 160°F for pork sausages).
2. Remove the sausages from the heat at 145°F, and let them rest as they continue to cook gently off the heat.

Step 5: Grill the Vegetables

1. While sausages finish, add the buttered bell peppers and onions to the hot griddle surface.
2. Cook veggies until softened and slightly caramelized, about 7-10 minutes, stirring occasionally.

Step 6: Serve and Garnish

1. Slice sausages diagonally and plate with seared peppers and onions.
2. Garnish with fresh parsley and serve immediately.

Tips

• Always use a thermometer to monitor internal temps.
• Use zone temperature control on the Arteflame to avoid burning.
• Butter yields a richer flavor and a golden sear over olive oil.
• Clean up is simple—just push excess food into fire after cooking.
• Always let sausages rest to allow juices to redistribute.

Variations

1. Sweet Maple Sausage: Use maple-infused Vermont sausages and toss veggies in maple syrup before grilling for a sweet-savory balance.
2. Spicy Cajun Style: Add Cajun seasoning to veggies and use spicy sausage for Southern flare.
3. Apple Fennel Sausage and Peppers: Use apple-fennel Vermont sausages and grill shaved fennel slices with bell peppers for a fragrant twist.
4. Italian Herb Style: Use herb-seasoned sausage, add sliced cherry tomatoes and chopped basil over veggies as they cook.
5. Beer Braised Touch: After searing sausages, move them to a cooler section of the griddle and drizzle beer over them as they finish cooking (no pans needed).

Best pairings

• Crusty grilled baguette or hoagie rolls
• Chilled Vermont hard cider
• Grilled corn on the cob with butter
• Simple green salad with lemon vinaigrette
• Roasted garlic aioli for dipping

Conclusion

This grilled Vermont sausage and peppers recipe brings local flavor to center stage, developed entirely on the Arteflame grill using reverse sear perfection. It’s simple, delicious, and tastebud-approved every time you fire up your grill.