Nevada Rattlesnake Sausage Skewers on the Arteflame

Introduction

Experience wild flavor with these Nevada Rattlesnake Sausage Skewers grilled to juicy perfection on the Arteflame grill. This recipe takes advantage of Arteflame's searing center grate and wide flat griddle surface, using reverse searing to create tender, flavorful skewers complemented by a spicy aioli. If you’re looking to elevate your outdoor cooking game with something exotic and truly unforgettable, you’re in the right place.

Ingredients

• 1 lb rattlesnake sausage, sliced into 1-inch chunks
• 2 tbsp unsalted butter (for grilling)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into chunks
• Skewers (metal or soaked bamboo)
• Salt and pepper to taste
• For the Spicy Aioli:
• 1/2 cup mayonnaise
• 1 tbsp Sriracha or other hot sauce
• 1 clove garlic, finely minced
• 1 tsp lemon juice
• Salt to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some 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. Ignite the napkins to start the fire.
5. Wait approximately 20 minutes until the center grill grate reaches over 1,000°F and the outer cooktop is evenly heated.

Step 2: Assemble the Skewers

1. Thread the rattlesnake sausage chunks, bell peppers, and onion onto skewers in an alternating pattern.
2. Season with salt and pepper.

Step 3: Sear the Sausage on the Center Grate

1. Place each skewer on the center grill grate of the Arteflame to sear.
2. Sear each side for about 1–2 minutes until nicely browned.
3. Move the skewers to the heated flat cooktop griddle to continue cooking.

Step 4: Reverse Sear on the Flat Top

1. Add a tbsp of butter on the flat top near the center zone.
2. Place the skewers in the buttered area and continue grilling.
3. Rotate every few minutes for even cooking.
4. Cook until sausage reaches internal temp of 160°F. Remove at 145°F and let rest – residual heat brings it up to safe temp.

Step 5: Prepare the Spicy Aioli

1. In a bowl, mix mayonnaise, Sriracha, garlic, lemon juice, and salt.
2. Set aside or chill until ready to serve.

Step 6: Serve

1. Plate the grilled skewers directly from the Arteflame.
2. Serve with a dollop or drizzle of spicy aioli.

Tips

• Always monitor the sausage temperature with a meat thermometer – target 145°F before removing to achieve 160°F final temp after resting.
• Butter sears better and adds more flavor than olive oil on the Arteflame's solid steel cooktop.
• Grill near the center of the cooktop to utilize more heat, and move outward to reduce cooking intensity.
• Use skewers with flat sides to prevent sausage pieces from rotating when flipping.
• Clean the Arteflame by scraping off excess residue while still warm. No pots, no oven, no mess.

Variations

1. Southwest Chipotle: Add chipotle-spiced rub to sausages and serve with a side of grilled corn and chipotle-lime crema.
2. Asian Fusion: Use teriyaki-glazed rattlesnake sausage and serve with wasabi mayo and grilled pineapple chunks.
3. Tex-Mex Kick: Incorporate jalapeño and queso fresco on the skewer for a spicy, cheesy twist.
4. Herb & Garlic Mediterranean: Marinate the sausage in oregano, garlic, and lemon oil mix and pair with grilled zucchini and tzatziki sauce.
5. BBQ Glazed Classic: Brush with smoky BBQ sauce while grilling and serve with creamy coleslaw on the side.

Best pairings

• Grilled corn with lime butter
• Charred jalapeño cornbread
• Ice-cold craft beer – especially IPA or Mexican lager
• Grilled peaches or pineapple for a sweet finish
• Macaroni salad with smoky paprika dressing

Conclusion

Grilling rattlesnake sausage on the Arteflame brings a new level of excitement and flavor to your outdoor cooking. With reverse searing, buttery grilling, and the perfect char, your skewers will be juicy, tender, and packed with flavor. These Nevada-style skewers stand out at any BBQ and pair wonderfully with bold sides and cold drinks.