Tennessee Style Smoked Sausages on Arteflame

Introduction

Savor the bold flavors of Tennessee with these locally-made smoked sausages, perfectly seared and caramelized on the Arteflame Grill. By using reverse searing on the Arteflame's ultra-hot center grate and finishing them to juicy perfection on the flat steel cooktop, you'll get that deep, smoky sausage char with lock-in flavor. Paired with tangy sauerkraut and sharp mustard, this dish is a celebration of Southern-style grilling at its finest — no lid, no fuss, just pure grilling greatness.

Ingredients

• 4 locally-made Tennessee smoked sausages
• 1 tablespoon butter
• 1 cup sauerkraut, drained
• 4 tablespoons spicy brown mustard
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood (oak or hickory preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill's base.
3. Stack dry firewood in a teepee shape over the napkins.
4. Light the napkins; wait approximately 20 minutes for the cooktop and center grate to heat — the center can reach over 1,000°F.

Step 2: Prep Your Ingredients

1. Set out your sausages, sauerkraut, and mustard near the grill.
2. Slice a shallow crosshatch pattern into the sausages to aid in even cooking.

Step 3: Sear on the Center Grill Grate

1. Once the center grate is hot, place the sausages directly in the center.
2. Sear each side for about 1 minute to caramelize and seal in juices.

Step 4: Finish on the Flat Cooktop

1. Move the sausages to the flat cooktop, closer to the center for high heat or farther out for slower cooking.
2. Use a pat of butter under each sausage to enhance flavor and prevent sticking.
3. Cook until sausage internal temperature reaches around 150°F, then remove from heat (target is 165°F).

Step 5: Warm the Sides

1. On the cooler outer part of the flat cooktop, grill the sauerkraut with a small amount of butter until warmed and lightly crisped.

Step 6: Serve

1. Serve sausages piping hot with a generous spoonful of sauerkraut and a dollop of sharp mustard.

Tips

• Always remove meat from the grill about 15°F below your ideal final temperature.
• Use butter instead of oil — butter naturally enhances grilled flavors.
• Don’t skip the initial sear — it locks in moisture and builds savory crust.
• Adjust sausage position on the cooktop to fine-tune cooking temperature based on heat zones.
• Use hickory wood for added smoky depth traditional to Tennessee grilling.

Variations

1. Beer-Braised Sausages: Grill sausages and then simmer them on the flat cooktop with sauerkraut, butter, and a splash of dark beer for rich flavor.
2. Spicy Jalapeño Sausages: Swap in locally-made jalapeño sausages and pair with grilled onions for a spicy heat kick.
3. Applewood Chicken Sausages: Use smoked chicken sausages and serve with grilled apple slices and Dijon mustard for a sweeter twist.
4. BBQ Glazed Sausages: Baste the sausages with Tennessee BBQ sauce while they cook on the flat top, finishing with charred bark.
5. Italian Fusion: Use Italian-style smoked sausages and serve with grilled peppers and onions instead of sauerkraut.

Conclusion

The Arteflame Grill transforms classic Tennessee smoked sausages into a gourmet outdoor grilling experience. With perfect sear and juicy interior, this no-fuss grilling method delivers huge flavor using just fire, smoke, and steel. Enjoy the taste of the South — Arteflame style.

Best pairings

• Ice-cold Tennessee lager or bourbon lemonade
• Grilled corn on the cob slathered in butter
• Rustic potato salad with olive oil and herbs
• Sweet pickles or pickled jalapeños
• Grilled peach cobbler for dessert