Austrian Crispy Grilled Blood Sausage with Sauerkraut

Introduction

Austrian cuisine is known for its rich, hearty flavors, and this crispy grilled blood sausage is a perfect example. Using the Arteflame grill, we sear the sausage at 1,000°F on the center grate before moving it to the flat griddle cooktop to achieve a perfectly crispy texture. Paired with sauerkraut, this dish is a robust and flavorful meal that’s grilled to perfection.

Ingredients

• 4 blood sausages, sliced into 1/2-inch thick pieces
• 2 cups sauerkraut
• 2 tbsp butter
• 1 tsp caraway seeds
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 small apple, thinly sliced
• 1/2 small onion, sliced

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light them.
3. Let the fire burn until the grill is ready, about 20 minutes.

Step 2: Prepare the Ingredients

1. Slice the blood sausage into 1/2-inch pieces.
2. Thinly slice the apple and onion.
3. Season the sauerkraut with caraway seeds, salt, and black pepper.

Step 3: Grill the Blood Sausage

1. Place the blood sausage slices on the center grill grate and sear for about 1 minute per side.
2. Move the slices to the hot flat griddle cooktop and let them cook for 3-4 minutes, flipping occasionally, until crispy.
3. Remove the sausage when the internal temperature is about 15°F below your desired final temperature.

Step 4: Grill the Sauerkraut and Garnish

1. Add butter and sliced onions to the flat cooktop near the outer edge.
2. Once softened, mix in the sliced apple and sauerkraut, letting it warm and slightly caramelize.

Step 5: Serve and Enjoy

1. Plate the crispy grilled blood sausage with sauerkraut.
2. Garnish with fresh parsley.
3. Enjoy immediately while hot!

Tips

• Use high-quality blood sausage for the best flavor.
• Make sure to sear the sausage at 1,000°F for a crispy outside while keeping the inside juicy.
• The sauerkraut gets extra flavor when cooked with butter, onions, and apples.

Variations

1. Spicy Kick: Add a sprinkle of smoked paprika and cayenne to the sauerkraut for a smoky, spicy twist.
2. Smoky Flavor: Use a smoked blood sausage for a deeper, richer taste.
3. Herb-Infused: Mix in fresh thyme and rosemary with the sauerkraut for an herby touch.
4. Garlic Lovers: Add thinly sliced garlic to the sauerkraut while grilling.
5. Mustard Twist: Serve with a side of grainy mustard for an extra tangy contrast.

Conclusion

Cooking this Austrian crispy grilled blood sausage on the Arteflame grill turns a traditional dish into a masterpiece. The intense sear locks in juices, while grilling everything on the flat top creates a caramelized, flavorful experience. Try this dish for a true taste of Austria!

Best Pairings

• Freshly baked rye bread
• Austrian potato salad
• Pickled vegetables
• Dark lager or a crisp white wine like Grüner Veltliner
• Dijon or grainy mustard for dipping