Smoky Ohio Kielbasa on the Arteflame Grill

Introduction

Fire up the flavor with this Smoky Ohio Kielbasa recipe made to perfection on the Arteflame Grill. Using the reverse sear method, a high-temp steakhouse-quality sear on the grill grate seals in the juices, while the flat cooktop griddle finishes everything to sizzling perfection. Pair that with caramelized onions and perfectly grilled bell peppers for a rustic-style, smoky sausage meal that can be served on a bun or plated as a hearty dinner.

Ingredients

• 4 locally-made Ohio kielbasa sausages
• 2 large yellow onions, sliced
• 2 large bell peppers (red and green), sliced
• 2 tablespoons unsalted butter
• 1 tablespoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 4 hearty sandwich buns (optional)
• 1 tablespoon Dijon mustard (optional)

Instructions

Step 1: Fire up the Arteflame

1. Pour vegetable oil on three folded paper napkins.
2. Place the napkins in the center fire bowl of the Arteflame grill.
3. Stack hardwood firewood over the napkins in a teepee shape.
4. Light the napkins and wait about 20 minutes for the cooktop and grill grate to come up to cooking temperature.

Step 2: Prepare the sausage

1. While the grill heats, pat the kielbasa sausages dry with a paper towel.
2. Sprinkle lightly with smoked paprika and a little black pepper for added depth.

Step 3: Sear on the center grill grate

1. Once the center grill grate reaches over 1,000°F, place the kielbasa sausages directly over it.
2. Sear each side for about 1-2 minutes to lock in the juices and get beautiful grill marks.

Step 4: Move to the flat cooktop

1. Transfer the seared sausages to the hot flat griddle cooktop, closer to the center for higher heat.
2. Let them cook slowly, turning occasionally for even caramelization.
3. Use a meat thermometer to monitor the internal temperature. Remove the sausages when they are 15°F below the desired doneness (aim for 160°F final temp, so remove at ~145°F).

Step 5: Grill the veggies

1. Add butter to the flat cooktop near medium-high heat zone.
2. Place sliced onions and peppers in the butter, seasoning with a pinch of salt and pepper.
3. Cook until vegetables become tender and caramelized, about 8-10 minutes.

Step 6: Assemble and Serve

1. Place each grilled sausage on a bun and top with the caramelized onions and peppers, or plate them with the vegetables as a standalone dish.
2. Optionally, drizzle with Dijon mustard for a tangy bite.

Tips

• Always allow the sausage to rest a few minutes after removing from the grill to let the juices redistribute.
• Use the temperature gradient of the Arteflame flat top to keep food warm while other ingredients finish cooking.
• If not using buns, try slicing the sausage on a bias and serving with grilled potatoes or vegetables on the side.

Variations

• Spicy Ohio Kielbasa: Add a pinch of cayenne pepper to the sausage and drizzle with sriracha for a fiery kick.
• Garlic Herb Style: Sauté garlic and chopped rosemary in butter before adding your onions and peppers for a rich flavor twist.
• Beer-Braised Style: Splash a little craft beer onto the vegetables while they cook on the griddle for a bold flavor boost.
• Apple & Sage Brat: Replace onion and bell pepper with thinly sliced apples and a sprinkle of dried sage for a sweet-savory blend.
• Mustard Glazed: Brush kielbasa with honey mustard before searing for a caramelized exterior and tangy flavor profile.

Best pairings

• Crisp German-style pilsner or a hoppy IPA
• Grilled corn with chili-lime butter
• Potato salad with tangy vinaigrette
• Grilled garlic bread brushed with butter
• Fresh cucumber and tomato salad tossed in vinegar

Conclusion

Smoky, juicy, and packed with Ohio-inspired comfort, this kielbasa and grilled vegetable recipe is designed to wow any crowd right off the cooktop. With the Arteflame’s versatile grilling surface, you’re set to enjoy an effortlessly gourmet outdoor meal every time.