Grilled Oregon Venison Sausage Links on the Arteflame

Introduction

Looking for a flavorful, smoky sausage recipe that brings out the wild, rich flavor of Oregon venison? These grilled venison sausage links are handcrafted for flavor and cooked over the Arteflame grill using the reverse sear method. Searing over 1,000°F on the center grill grate locks in juices and adds a crave-worthy crust. Then, gently finishing the sausages on the flat cooktop ensures perfect doneness without drying them out. Whether you're new to grilling or a seasoned fire chef, this recipe promises restaurant-quality results without a lid or a pan in sight.

Ingredients

• 6 fresh handcrafted venison sausage links
• 2 tablespoons unsalted butter (for griddle)
• Optional: sliced onions and bell peppers for grilling
• Salt and pepper to taste
• Wood fire logs (oak or hickory recommended)
• Vegetable oil and 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Take 3 paper napkins and soak them with vegetable oil.
2. Place them in the center of the Arteflame grill.
3. Stack firewood over the oiled napkins and light the paper.
4. Wait 20 minutes until the center grill grate reaches over 1,000°F and the flat cooktop is evenly heated.

Step 2: Prep the sausage and griddle

1. While the grill heats, grab your handcrafted venison sausage links and season lightly with salt and pepper.
2. Add butter to a hot section of the flat cooktop near the center to melt and spread.

Step 3: Sear the sausage links

1. Place the sausages directly onto the center grill grate for a strong sear.
2. Sear for about 1–2 minutes per side until a deep golden-brown crust forms.

Step 4: Finish on the flat griddle

1. Move the seared sausages from the grill grate to the buttered section of the flat cooktop.
2. Cook gently, rotating every 2–3 minutes to ensure even cooking.
3. Use a meat thermometer to monitor internal temp — remove when the temp reads 15°F below your target (i.e., remove at 150°F for a final temp of 165°F).

Step 5: Grill sides and serve

1. Grill sliced onions and bell peppers on the flat top as the sausages cook, using the hotter inner zones for searing and outer edges to keep warm.
2. Let sausages rest for 5 minutes before serving, allowing juices to redistribute.

Tips

• Always remove meat at 15°F below your target temperature — it keeps cooking after it leaves the grill.
• The outer areas of the Arteflame cooktop are cooler — perfect for resting or slowly cooking veggies.
• Use butter instead of olive oil for better caramelization and overall taste.
• Use wood like oak or hickory for a rich, smoky flavor perfect for game meat.

Variations

1. Spicy Cajun Venison Links: Add Cajun seasoning to the sausage blend and grill sliced jalapeños alongside for heat.
2. Maple Glazed Sausage: Brush sausages with maple syrup during the final 2 minutes of griddling for a sweet-savory outer glaze.
3. Cheddar-Stuffed Links: Use cheddar-stuffed venison sausages for a melty surprise inside.
4. German-Style Brats: Use bratwurst style venison sausages and serve with grilled sauerkraut and mustard on the griddle.
5. Garlic Herb Sausages: Blend minced garlic and fresh rosemary into your sausage mix for a woodland aroma to match Oregon’s wilderness.

Conclusion

Grilled venison sausage links on the Arteflame are a true crowd-pleaser. This method gives you juicy, smoky, perfectly cooked links with the unmistakable essence of open-fire cooking. Whether served at a backyard gathering or a quiet Oregon evening at home, these sausages deliver flavor and flair in every bite.

Best pairings

• Grilled sourdough buns or crusty rolls
• Grilled seasonal Oregon vegetables like zucchini, corn, and onions
• Dark German mustard or smoky chipotle aioli
• Craft brews like Oregon IPAs or smoked porters
• A side of apple cider sauerkraut for a tangy contrast