Charred Green Beans & Sausage on Arteflame – North Carolina

Introduction

Smoky, savory, and perfectly grilled – this Charred Green Beans with Smoked Sausage recipe is a North Carolina backyard cookout favorite. Using only the Arteflame grill, this crowd-pleasing dish comes alive with seared, juicy local sausage and crisp-tender veggies, kissed with buttery smoke flavor for mouthwatering results.

Ingredients

• 1 lb fresh green beans, trimmed
• 12 oz North Carolina smoked sausage, sliced 1/2 inch thick
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 small red onion, sliced thin
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Optional: pinch of red pepper flakes

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins and light the paper with a match.
4. Let the grill heat up for about 20 minutes. You’re grilling when the cooktop sizzles from edge to center.

Step 2: Prep Your Ingredients

1. Rinse and trim the green beans.
2. Slice the sausage and red onion.
3. Mince the garlic.

Step 3: Sear the Sausage

1. Place the sausage slices on the center grill grate at 1,000°F for a quick sear (about 30 seconds per side).
2. Move the sausage to the inner flat top to continue cooking through gently.

Step 4: Cook Green Beans and Vegetables

1. On the hotter inner area of the flat cooktop, add butter and let it melt.
2. Add red onions and garlic; sauté for 1–2 minutes.
3. Add green beans, season with salt, pepper, smoked paprika, and optional red pepper flakes.
4. Toss and grill for 8–10 minutes until green beans are charred but still crisp-tender.

Step 5: Combine and Finish

1. Mix the grilled sausage with green beans and onions on the flat cooktop.
2. Cook together another 2–3 minutes for flavors to combine.
3. Remove sausage when it is 15°F under the target doneness temperature to rest and finish cooking off-heat.

Tips

• If cooking for a crowd, spread ingredients across different heat zones for even cooking.
• Use butter instead of oil for the richest flavor and golden sear.
• Serve directly from the flat top griddle for a rustic and dramatic presentation.
• Always let meat rest after grilling to allow juices to settle.
• Don’t overcrowd the griddle – space ensures proper caramelization, not steaming.

Variations

• Spicy Cajun Sausage Beans: Use Andouille sausage and substitute smoked paprika with Cajun seasoning for bold, spicy notes.
• Sweet Apple & Maple Sausage Version: Try apple-maple sausage and add thin slices of grilled apple for a sweet contrast.
• Lemon Garlic Green Beans & Chicken Sausage: Use lemon garlic chicken sausage and finish with a squeeze of lemon juice.
• Smoked Turkey Sausage & Bell Peppers: Add colorful bell peppers and swap sausage for smoked turkey sausage.
• Asian-Inspired Teriyaki Glaze: Glaze the beans and sausage with a teriyaki sauce and top with sesame seeds before serving.

Best pairings

• Grilled cornbread with a honey-butter glaze
• Sweet iced tea with lemon
• Grilled peach halves or baked apples on the flat top
• Butter-basted grilled fingerling potatoes
• Bold red Zinfandel or local craft beer

Conclusion

With the Arteflame grill, this Charred Green Beans and North Carolina Sausage dish delivers smoke-kissed flavor, eye-catching colors, and an unbeatable texture. The combination of seared meat and grilled veggies cooked entirely over live fire makes this recipe a go-to for any outdoor gathering.