Pennsylvania Grilled Maple Brown Sugar Sausages

Introduction

Smoky, sweet, and perfectly seared—these Grilled Maple Brown Sugar Sausages capture the rich essence of Pennsylvania’s local flavors. Using the Arteflame grill, we lock in the juices of premium local sausages with a winning combination of high-heat searing and a luscious maple-brown sugar glaze. With its ability to reach over 1,000°F at the center, the Arteflame is ideal for reverse searing, delivering smoky sausage perfection without the flare-ups. Get ready to fire up your grill and impress everyone around the fire with this flavorful, crowd-pleasing dish!

Ingredients

• 6 local pork sausages (preferably from a Pennsylvania farm)
• 3 tablespoons pure Pennsylvania maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter (for the cooktop)
• Optional: crushed red pepper flakes or black pepper for a spicy kick

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center fire bowl.
2. Stack firewood over the napkins.
3. Light the napkins and let the wood burn for about 20 minutes until hot coals form and the cooktop is heated evenly.

Step 2: Prepare the glaze

1. Mix the maple syrup and brown sugar in a small bowl. Optionally add a pinch of crushed red pepper flakes for some heat.

Step 3: Sear the sausages

1. Place sausages on the center grill grate of the Arteflame for a quick, high-temperature sear (under 1,000°F) for about 1–2 minutes per side.
2. Turn frequently to get a nice seared crust that locks in the juices.

Step 4: Cook the sausages on the flat cooktop

1. Move the sausages from the center to a hotter section of the flat cooktop griddle.
2. Brush with the maple-brown sugar glaze every few minutes as they cook.
3. Rotate the sausages until they are caramelized and have reached an internal temperature of 150°F (remove from the grill then—carryover cooking will take them to the safe 165°F).

Step 5: Rest and serve

1. Let sausages rest for 5–10 minutes before serving to redistribute the juices.

Tips

• Use butter instead of olive oil on the griddle for a richer flavor.
• Cook everything directly on the Arteflame—no need for pans or pots!
• Want more heat? Sprinkle some black pepper or crushed red pepper in the glaze.
• Monitor sausage temp with a digital thermometer for best results.
• Glaze multiple times for a deeper flavor and sticky crust.

Variations

1. Spicy Sriracha Maple Sausages: Add 1 tablespoon Sriracha to the glaze for a spicy-sweet flavor blast.
2. Apple Maple Sausages: Mix 2 tablespoons of apple cider into the glaze for a fall-inspired twist.
3. Smoky Chipotle Glaze: Replace brown sugar with molasses and add 1 teaspoon of chipotle powder.
4. Honey Bourbon Twist: Swap maple syrup with honey and add a splash of bourbon for a rich caramel flavor.
5. Mustard Maple Sausages: Mix 1 tablespoon of grainy mustard into the glaze for a tangy balance to the sweetness.

Conclusion

Deliciously smoky and sweet, these grilled maple brown sugar sausages embody the rich foodie traditions of Pennsylvania. Thanks to the Arteflame grill's unique high-temperature searing and flat top griddle zones, you’ll get juicy, evenly cooked sausages every time—in minutes and with minimal cleanup. Once you try sausages this way, you won’t go back.

Best pairings

• Grilled corn on the cob with compound butter
• Roasted sweet potatoes done on the flat cooktop
• Caramelized onions and bell peppers grilled alongside the sausages
• Chilled hard apple cider—preferably from a Pennsylvania orchard
• Roasted garlic mashed potatoes