New York Style Grilled Italian Sausages

Introduction

This Brooklyn-inspired grilled Italian sausage recipe captures true New York street food flavor — charred to perfection with sweet peppers and onions all done beautifully on the Arteflame grill. By using the ultra-hot 1,000°F center grill grate to sear the sausages and finishing them on the circular flat griddle of the Arteflame, you’ll lock in all the juices and create a juicy, flavorful bite every time. Easy to prepare and even easier to clean up after, this dish is a crowd-pleaser straight off the streets of New York.

Ingredients

• 6 mild or hot Italian sausages (pork or chicken)
• 2 red bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced
• 1 large yellow onion, sliced into thin strips
• 3 tablespoons unsalted butter
• 1 tablespoon garlic powder
• 1 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 6 Italian-style sandwich rolls or hoagie buns
• Spicy brown mustard or your favorite condiment (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over top of the napkins and light the paper.
4. Let the fire burn for about 20 minutes until the center grill grate reaches searing temperature at over 1,000°F. You're now ready to grill!

Step 2: Prepare the Peppers and Onions

1. Place butter near the inner section of the Arteflame flat top to melt.
2. Add the sliced peppers and onions to the buttered griddle.
3. Season with salt, pepper, garlic powder, and red pepper flakes (optional).
4. Gently sauté the mixture until peppers and onions are soft and caramelized (about 10–12 minutes).

Step 3: Sear the Sausages

1. Place the Italian sausages on the center grill grate for an intense sear. This should take about 1–2 minutes per side until grill marks appear.
2. After searing, move the sausages to the hotter inner ring of the flat griddle to slow-cook and finish them gently.
3. Cook sausages until they reach an internal temperature of 160°F for pork or 165°F for chicken. Remove them from the grill when they reach 145°F–150°F as they will continue to cook off the heat.

Step 4: Toast the Rolls

1. Place split sandwich rolls on the cooler outer edge of the griddle.
2. Toast for 1–2 minutes until warm and golden.

Step 5: Assemble and Serve

1. Layer caramelized peppers and onions onto each roll.
2. Add the grilled sausage and finish with your choice of condiment.
3. Serve hot off the grill with napkins and smiles!

Tips

• Always monitor sausage internal temperature — remove 15°F earlier for perfect doneness.
• Use unsalted butter over olive oil for richer flavor and better browning on the flat top.
• Shift vegetables between hotter and cooler zones of the flat top to avoid burning.
• Clean-up is a breeze — just scrape the flat top and push residue into the open center.
• Make extra — these sausages go fast!

Variations

1. Sweet Apple Italian Sausage: Add sliced Granny Smith apples to the sautéed peppers and onions for a slightly sweet twist.
2. Spicy Sicilian Style: Use hot Italian sausage and add pickled giardiniera peppers during grilling.
3. Cheese-Stuffed Delight: Slice sausages open after grilling and add provolone or mozzarella before placing in the sandwich roll.
4. Smoked Sausage Street Style: Use smoked Italian sausages along with hickory wood for added flavor.
5. Veggie Lover's: Substitute plant-based Italian sausages and double up on mushrooms and eggplant in the sauté.

Best pairings

• Cold Italian soda or lager beer
• Grilled corn on the cob with herb butter
• Potato salad with dill and mustard
• Caprese salad skewers
• Fresh cannoli for dessert

Conclusion

Grilling New York-style Italian sausages on the Arteflame not only captures the essence of classic Brooklyn street food, but also showcases how versatile your grill can be. From intense searing to gentle sautéing, this one-grill meal is flavorful, easy, and perfect for your next gathering. Remember—it’s not just what you grill, it’s how you grill it.