Grilled Jalapeño Cheddar Sausages - Wyoming Style

Introduction

There’s nothing quite like the bold flavor of cheddar-stuffed jalapeño sausages grilled to perfection over open fire. On the Arteflame grill, you get that crispy outer snap with juicy, smoky insides — all without ever needing a lid. This Wyoming-style recipe is all about high-heat searing and slow cooking over radiant heat zones. It’s an easy, flavor-packed way to elevate your summer grilling game and impress your guests.

Ingredients

• 6 jalapeño cheddar sausages (pre-stuffed or freshly made)
• 2 tbsp unsalted butter
• Fresh chopped parsley (optional garnish)
• 6 fresh buns (brioche or pretzel rolls recommended)
• 1 red onion, thinly sliced
• 1 cup sauerkraut or coleslaw (optional)
• Spicy brown mustard or aioli, to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack your seasoned firewood over the napkins and light.
4. Let the fire burn for about 20 minutes until the center grill grate reaches 1,000°F and the cooktop is preheated and ready.

Step 2: Sear the Sausages on the Center Grill

1. Place the jalapeño cheddar sausages directly on the center grill grate.
2. Let them sear for about 1-2 minutes on each side until crisp and golden brown.
3. This locks in the juices and gives a delicious smoky crust.

Step 3: Finish Cooking on the Flat Top

1. Move the seared sausages to the outer flat top cooktop to finish cooking through.
2. Rotate occasionally to cook evenly and prevent over-browning.
3. Cook until internal temperature reaches 150°F, then remove from grill (they’ll rise to 165°F off the grill).

Step 4: Toast Buns & Grill Toppings

1. Spread butter onto buns and place them on the hot flat top until golden.
2. Grill the sliced onions and sauerkraut on the cooktop until soft and slightly charred.

Step 5: Assemble and Serve

1. Place sausages in buns, top with grilled onions, sauerkraut or coleslaw, and your favorite mustard or aioli.
2. Garnish with chopped parsley and serve hot.

Tips

• Always use a meat thermometer to check doneness — sausages are perfect at 165°F.
• Remove sausages at 150°F as they’ll continue cooking off the grill.
• The Arteflame’s outer edge is cooler — use it for warming buns and gently heating toppings.
• Use butter instead of oil — it adds amazing flavor on the grilled buns and onions.
• Pine wood adds a mild, sweet smoke flavor that pairs great with cheddar and jalapeño.

Variations

1. Smoky Bacon Cheddar Links: Add strips of grilled bacon on the sausage or wrap sausages in thin-cut bacon before searing.
2. Southwestern Chipotle Style: Add chipotle aioli, grilled corn salsa, and avocado slices for a creamy-spicy finish.
3. German Beer Brat Style: Use beer-infused cheddar brats and top with warm sauerkraut and spicy mustard on pretzel buns.
4. BBQ Pulled Pork Topping: Add a layer of smoked pulled pork and BBQ sauce for a meaty indulgence.
5. Hot Honey Jalapeño: Drizzle hot honey over the sausages and top with pickled jalapeños for sweet heat.

Best pairings

• Serve with a side of grilled sweet corn or crispy potato wedges cooked on the Arteflame.
• Pair with a cold hoppy IPA, jalapeño margarita, or classic root beer.
• For dessert, try grilled peaches with honey drizzle – all done on your Arteflame.

Conclusion

This Wyoming-inspired Arteflame recipe brings out the full potential of cheddar-stuffed sausages with bold jalapeño flavor, carefully grilled using reverse sear method. Whether you're having a backyard BBQ or a tailgate party, these sausages are guaranteed to be a crowd-pleaser.