North Dakota Grilled Deer Sausage with Pickled Onions

Introduction

There's something exceptional about grilling wild game, and this recipe for North Dakota Grilled Deer Sausage with Pickled Onions sets the standard. Using the powerful Arteflame grill, we utilize reverse searing to lock in flavor and cook sausage to juicy perfection. Paired with tangy pickled onions and a punchy whole grain mustard sauce, this dish celebrates bold flavor, wild meats, and the art of open-fire cooking.

Ingredients

• 4 homemade deer sausages
• 2 red onions, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 1/4 cup whole grain mustard
• 2 tablespoons honey
• 1 tablespoon freshly chopped parsley (optional, for garnish)
• Fresh cracked black pepper to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil and place them in the base of your Arteflame grill.
2. Stack dry firewood in a teepee formation over the napkins.
3. Light the napkins and let the fire blaze—you're ready to cook in about 20 minutes.

Step 2: Prepare the pickled onions

1. On the hot flat cooktop, place a small pile of the red onion slices near the edge of the cooktop (low heat zone).
2. Sprinkle sugar and salt over the onions, then carefully pour in the apple cider vinegar.
3. Stir with a spatula and let simmer in its own juices for 8–10 minutes until softened and lightly pickled.

Step 3: Reverse sear the deer sausages

1. First, sear the sausages on the center grill grate at over 1,000°F for 1–2 minutes per side to lock in the juices.
2. Once seared, move the sausages to the surrounding flat cooktop to finish cooking through.
3. Use a meat thermometer; remove the sausages from the grill when they are 15°F below your desired doneness (e.g., remove at 145°F for a final temp of 160°F).
4. Let the sausages rest for 5 minutes before serving.

Step 4: Prepare the mustard sauce

1. On the medium-heat zone of the flat cooktop, melt 2 tablespoons of butter.
2. Whisk in whole grain mustard and honey until combined and warmed through.

Step 5: Assemble and serve

1. Place grilled deer sausages on a board or plate.
2. Spoon pickled onions over the top.
3. Drizzle with whole grain mustard sauce.
4. Garnish with parsley and freshly cracked black pepper if desired.

Tips

• Always use a meat thermometer for perfect doneness. Remove the sausage when it's 15°F shy of the target temperature since carryover cooking will finish the job.
• Use the hotter center zone of the Arteflame for searing and the outer zones for gentle cooking.
• Use butter on the flat cooktop instead of olive oil for better flavor and texture.
• Clean-up is a breeze on the Arteflame—just scrape down the cooktop with a spatula when you’re done.
• The Arteflame allows you to cook your entire meal at once thanks to its large surface and multiple heat zones.

Variations

1. Smoked Apple Deer Sausage: Add thin slices of grilled apple and a smoked Gouda drizzle on top for a sweet and savory twist.
2. Cajun Style: Mix Cajun seasoning into your pickled onions and add a spicy remoulade instead of mustard sauce.
3. Bavarian Fusion: Swap mustard sauce for a beer cheese sauce and serve with grilled sauerkraut.
4. Maple Mustard: Replace the honey in the sauce with maple syrup for a rich, earthy sweetness.
5. Herbed Garlic Sausage: Add minced garlic and fresh rosemary to the melting butter on the flat top before searing the sausage.

Best pairings

• Roasted root vegetables grilled on the Arteflame flat top
• A cold German-style lager or pale ale
• Toasted sourdough bread with garlic butter
• Charred asparagus and grilled corn
• Pickled cucumber or radishes for added tang

Conclusion

Grilling deer sausage on the Arteflame brings out the bold, rustic flavor that defines hearty North Dakota cuisine. From the high heat sear to the even cooking surface of the flat top, this recipe showcases how easy and satisfying grilling with wood fire can be. Pair this dish with your favorite cold beverage and bring your grill nights to a new level.