Wyoming Campfire Grilled Elk Sausage

Introduction

Bring the wild flavor of Wyoming straight to your backyard with this Campfire Grilled Elk Sausage recipe. Made entirely on the Arteflame grill, this dish locks in the juices with a steakhouse-quality sear and finishes to perfection on the flat cooktop. Paired with golden caramelized onions, these homemade elk sausages offer a rustic, smoky bite that’s hard to beat. Plus, it’s easy to prepare and perfect for a scenic outdoor cookout!

Ingredients

• 4 homemade elk sausages or high-quality store-bought elk sausages
• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 teaspoon brown sugar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: Dijon mustard, fresh buns, chopped parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build. The grill will be ready for cooking in about 20 minutes.

Step 2: Caramelize the onions

1. Place butter on the Arteflame flat cooktop near the hotter inner section.
2. Add the sliced onions, spreading them out into a thin layer.
3. Sprinkle with brown sugar, salt, and pepper.
4. Cook low and slow, stirring occasionally, for 15-20 minutes, moving the onions toward cooler zones as they begin to caramelize to a golden color.

Step 3: Sear the elk sausages

1. Place the sausages directly on the center grill grate to sear over 1,000°F heat.
2. Sear each side for 1-2 minutes to create a golden, crisp exterior and lock in flavor.

Step 4: Finish cooking sausages on flat top

1. Move the seared sausages to the flat cooktop slightly away from the center toward medium heat zones.
2. Rotate every few minutes until internal temperature reaches 150°F (remove them at 150°F so they reach 165°F from carry-over cooking).

Step 5: Assemble and serve

1. Lay down warm caramelized onions over or alongside the sausages.
2. Add Dijon mustard or fresh buns if desired.
3. Sprinkle chopped parsley on top for extra flavor and color.

Tips

• Use real firewood for that authentic campfire flavor.
• Always move your food around to leverage different heat zones for perfect cooking control.
• Butter over olive oil enhances caramelization and brings out rich flavors.
• Let sausages rest for several minutes after grilling, as carryover heat finishes the cooking.

Variations

1. Spicy Elk Sausages: Add a dash of cayenne and smoked paprika to your caramelized onions for a fiery kick.
2. Sweet & Smoky: Add slices of grilled apple to the onions for a sweet twist that complements the elk’s bold flavor.
3. Beer-Infused: Splash a bit of local Wyoming craft beer onto the onions halfway through their cook time for extra depth.
4. Herbaceous Blend: Add fresh rosemary or thyme sprigs to the griddle while caramelizing onions for a fragrant, earthy note.
5. Breakfast Style: Serve the sausages with grilled hash browns and cracked eggs cooked on the flat top for a morning feast.

Best pairings

• Cold Wyoming craft lager or amber ale
• Grilled corn with smoked paprika butter
• Charred sourdough or ciabatta bread
• Simple arugula salad with lemon vinaigrette
• Grilled peaches or apples for a sweet finish

Conclusion

This Wyoming Campfire Grilled Elk Sausage recipe captures the essence of open-fire cooking using the versatile and powerful Arteflame grill. From the perfect sear to the smoky finish and buttery-sweet caramelized onions, each bite is a celebration of flavor and tradition. It’s everything you love about the outdoors, on your plate.