Belgian Grilled Blood Sausage with Pear Relish

Introduction

Enjoy the rich and flavorful taste of Belgian grilled blood sausage paired with a sweet and spiced pear relish. Cooked to perfection on the Arteflame grill, this dish combines crispy, seared sausage with warm, caramelized fruit. The high heat of the Arteflame’s center grill grate gives the sausage an incredible char, while the flat cooktop balances the texture and flavor. Perfect for any gathering, this dish will impress with its bold flavors and beautiful presentation.

Ingredients

• 4 Belgian-style blood sausages
• 2 ripe pears, diced
• 1/2 red onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins into the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Sear the Blood Sausages

1. Place the blood sausages on the center grill grate.
2. Sear for about 1-2 minutes per side until crispy and charred.
3. Move the sausages to the flat cooktop to finish cooking through.
4. Cook for an additional 8-10 minutes, turning occasionally.

Step 3: Cook the Pear Relish

1. Melt butter on the flat griddle cooktop.
2. Add diced pears and red onion, stirring frequently.
3. Sprinkle in brown sugar and ground cinnamon.
4. Cook until the pears soften and the mixture caramelizes.
5. Stir in Dijon mustard, apple cider vinegar, salt, and pepper.
6. Let cook for 2 more minutes, then remove from heat.

Step 4: Serve

1. Place the grilled sausages on a platter.
2. Spoon the pear relish over the sausages.
3. Garnish with fresh parsley.
4. Serve immediately and enjoy.

Tips

• Remove the sausages when they reach 15°F below the desired internal temperature, as they will continue to cook after coming off the grill.
• For extra caramelization, let the pears sit on the flat griddle without stirring for a minute before flipping.
• Use fresh, ripe pears for the best flavor.

Variations

1. Apple & Clove Relish: Substitute pears with apples and add a pinch of ground cloves for a different depth of warmth.
2. Spicy Pear Relish: Add a finely chopped chili pepper for a spicy kick.
3. Balsamic Pear Relish: Replace apple cider vinegar with balsamic vinegar for a richer, tangier relish.
4. Maple-Glazed Sausage: Add a drizzle of maple syrup over the sausages before grilling for a sweet and smoky taste.
5. Caramelized Fennel Relish: Mix in thinly sliced fennel with the pears for added texture and a mild licorice flavor.

Conclusion

This Belgian-style grilled blood sausage with pear relish is simple, delicious, and perfect for any gathering. The Arteflame grill elevates the flavors, ensuring a perfectly seared, juicy sausage with a warm and aromatic relish. With minimal effort and maximum taste, this dish is a must-try for any grilling enthusiast.

Best Pairings

• Sourdough bread or crusty baguette
• Stone-ground mustard on the side
• A glass of Belgian dubbel or dark ale
• Grilled radicchio or cabbage
• Roasted baby potatoes with rosemary