Pennsylvania Dutch Sausage Skewers on Arteflame

Introduction

These Pennsylvania Dutch Smoked Sausage Skewers bring together smoky, juicy sausage with caramelized onions and sweet bell peppers — all grilled to perfection on the Arteflame grill. Using the unique searing and griddle zones of the Arteflame, you’ll create an unforgettable crowd-pleaser in just minutes.

Ingredients

• 1 lb Pennsylvania Dutch smoked sausage, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 tbsp melted butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• Salt to taste
• Metal or soaked bamboo skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack hardwood firewood on top.
4. Light the paper napkins and allow the fire to burn for about 20 minutes until a hot bed of coals forms and the center grill grate reaches searing temperature (around 1,000°F).

Step 2: Prepare the Skewers

1. In a large bowl, toss smoked sausage chunks, bell pepper pieces, and onion wedges with melted butter, smoked paprika, garlic powder, salt, and black pepper.
2. Thread the sausage and veggies alternately onto the skewers.

Step 3: Sear the Sausage

1. Place skewers directly on the center grate to sear the sausage for 1–2 minutes per side until a crust forms.
2. Flip the skewers as needed to sear all sides lightly.

Step 4: Finish on the Griddle Cooktop

1. Move the skewers to the flat top griddle cooktop around the center grate.
2. Cook for another 8–10 minutes, turning occasionally, until the veggies caramelize and the sausage is cooked through.
3. Remove skewers from the grill when the sausage reaches an internal temp of 150°F, allowing it to finish cooking off the grill to a perfect 165°F.

Tips

• Use butter instead of oil for better flavor and a crispier sear on the flat top.
• Organize skewers with uniform-sized pieces for even cooking.
• Use the hot inner griddle ring for caramelizing vegetables quickly, moving ingredients outward as needed to avoid overcooking.
• Sear sausage quickly over the 1,000°F center grate to lock in juices before finishing on the flat grill.
• Let skewers rest for 5 minutes after removing from the grill before serving.

Variations

1. Sweet & Spicy Skewers: Add pineapple chunks and a drizzle of honey on the skewers along with a pinch of red pepper flakes for contrast.
2. German Style Skewers: Use bratwurst sausage with sauerkraut wedges and mustard glaze.
3. Garden Fresh Skewers: Include zucchini slices, cherry tomatoes, and mushrooms for more veggie goodness.
4. Cheesy Skewers: Tuck in thin slices of provolone or aged cheddar between sausage pieces before grilling.
5. BBQ Glazed Skewers: Brush the finished skewers with a smoky BBQ sauce just before serving.

Best pairings

• Grilled corn on the cob with garlic butter
• Smoked baked beans or German potato salad
• Light wheat beer, apple cider, or an off-dry Riesling
• Warm pretzel rolls or crusty sourdough bread
• Grilled peach halves for dessert

Conclusion

Grilling on the Arteflame transforms a basic sausage skewer into a show-stopping, flavor-packed grill masterpiece. By searing your sausage hot and fast on the center grate and finishing it gently on the surrounding cooktop, you lock in moisture and maximize flavor — every time.