Norwegian Grilled Blood Sausage with Apple Chutney

Introduction

Delight in the bold flavors of traditional Norwegian blood sausage, perfectly grilled on the Arteflame for an irresistible sear and served with a luscious apple chutney. The Arteflame grill's high-heat center searing grate ensures an unbeatable steakhouse-quality crust, while the surrounding flat cooktop allows for precision cooking. This method not only locks in the juices but also enhances the deep, rich taste of the blood sausage. Paired with a sweet and tangy apple chutney, this dish is a perfect balance of flavors.

Ingredients

• 4 Norwegian blood sausages
• 2 tbsp butter
• 2 Granny Smith apples, diced
• 1 small red onion, finely chopped
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to build up and heat the cooktop for about 20 minutes.

Step 2: Prepare the Apple Chutney

1. On the outer edge of the flat cooktop, melt 1 tbsp of butter.
2. Add the chopped onion and cook until soft.
3. Stir in the diced apples, vinegar, brown sugar, cinnamon, ginger, salt, and pepper.
4. Let the mixture cook down until thick and caramelized, about 10 minutes.
5. Move the chutney to the coolest edge of the cooktop to keep warm.

Step 3: Sear the Blood Sausage

1. Place the blood sausages on the center grill grate over 1,000F heat.
2. Sear each side for about 1 minute to lock in juices.

Step 4: Cook the Blood Sausage to Perfection

1. Move the sausages to the flat griddle cooktop.
2. Cook for about 5-7 minutes, rotating occasionally, until heated through.
3. Remove from the grill when their internal temperature is 15F below the final temperature you desire.
4. Rest the sausages for 5 minutes before serving.

Step 5: Serve and Enjoy

1. Plate the grilled blood sausage with a generous spoonful of apple chutney.
2. Garnish with chopped parsley.
3. Enjoy your authentic Norwegian meal!

Tips

• For a crispier exterior, brush the sausages lightly with butter before searing.
• Keep the apple chutney warm on the cooler part of the cooktop while grilling.
• Adjust the heat zones on the Arteflame to accommodate cooking multiple components at once.

Variations

• Spicy Apple Chutney: Add ½ tsp chili flakes for a spicy kick.
• Maple Glazed Sausage: Brush the sausages with maple syrup while cooking for a hint of sweetness.
• Caramelized Onion Chutney: Replace apples with caramelized onions for a richer, deep flavor.
• Blood Sausage with Mustard: Serve with whole-grain mustard for a tangy contrast.
• Herbed Chutney: Add thyme and rosemary to the chutney for an aromatic twist.

Conclusion

Grilling Norwegian blood sausage on the Arteflame brings out its full, rich flavors while keeping it tender and juicy. The apple chutney adds a delightful contrast of sweetness and tanginess. With the perfect sear and balanced heat zones, this recipe is a must-try for an authentic taste of Norway.

Best Pairings

• A full-bodied red wine like Malbec or Syrah
• A side of grilled root vegetables
• Rustic sourdough bread
• A crisp apple cider
• Pickled red cabbage for a tangy crunch