Maple-Glazed Smoked Sausages on the Arteflame - Utah Style

Introduction

Get ready to elevate your next backyard gathering in Utah with a grilled favorite—Maple-Glazed Smoked Sausages on the Arteflame grill. These sausages are perfectly seared on the center grill grate at over 1,000°F, locking in every juicy bite before they’re finished gently on the flat griddle cooktop, soaking up that rich maple glaze. The Arteflame not only sears beautifully, it offers multiple heat zones so every component is grilled to perfection. Say goodbye to burnt edges and hello to sweet-savory bliss!

Ingredients

• 2 lbs smoked sausages (such as kielbasa or bratwurst)
• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon unsalted butter (for grilling)
• 1/2 teaspoon ground black pepper
• Fresh thyme leaves (optional, for garnish)

Instructions

Step 1: Fire Up the Arteflame

1. Pour vegetable oil over three paper napkins and set them in the center of the Arteflame grill.
2. Stack firewood on top of the napkins and light the paper.
3. Let the grill heat up for about 20 minutes. The center will reach over 1,000°F for perfect searing.

Step 2: Prepare the Maple Glaze

1. In a small bowl, mix the maple syrup and Dijon mustard until combined.
2. Set aside for basting during grilling.

Step 3: Sear the Sausages

1. Place a small tab of butter on the center grill grate for flavor and to avoid sticking.
2. Sear the smoked sausages directly on the center grill grate for 1-2 minutes per side to get a rich, golden-brown crust.

Step 4: Move to Cooktop and Glaze

1. After searing, move the sausages to the flat griddle cooktop closer to the outer edge to finish cooking at a lower temperature.
2. Brush each sausage liberally with the maple glaze, turning every 2-3 minutes and basting as needed.
3. Grill until the internal temperature reaches 150°F, then remove (it will carry up to the perfect 165°F after resting).

Step 5: Garnish and Serve

1. Let the sausages rest for 5-10 minutes off the grill.
2. Garnish with fresh thyme leaves if desired, and serve hot.

Tips

• Only use butter for grilling—adds flavor and helps achieve a great sear.
• Sear meat on the center grate then finish cooking on the flat cooktop for best results.
• Use the hotter zones near the center for quick searing, and the outer zones for slower cooking.
• Monitor sausage temps closely; remove 15°F below target to prevent overcooking.

Variations

1. Spicy Honey-Glazed Sausages: Replace maple syrup with spicy honey and add a pinch of cayenne for bold flavor.
2. Brown Sugar Bourbon Glaze: Substitute maple syrup with 1/4 cup brown sugar and 1 tablespoon bourbon for a smoky-sweet twist.
3. Apple Cider Sausages: Use apple cider reduction and whole grain mustard for a tangy autumn vibe.
4. Teriyaki Style: Swap maple glaze for teriyaki sauce, and garnish with sesame seeds and scallions.
5. Utah Fry Sauce Glazed Sausages: Baste with a mixture of ketchup, mayo, and pickle juice for a true Utah favorite.

Conclusion

Grilling smoked sausages on the Arteflame using maple glaze creates a balanced, sweet-savory bite with a steakhouse-level sear and juicy interior. Whether for a weekday dinner or a Utah family BBQ, this recipe wows every time—and you can grill everything right on one surface. Easy start, no clean-up, just pure grilled goodness.

Best pairings

• Grilled corn on the cob with butter and smoked paprika
• Classic coleslaw or grilled cabbage slaw
• Baked beans cooked right on the flat cooktop griddle
• Grilled peaches or pineapple with vanilla ice cream for dessert
• Charred sourdough slices from the griddle
• A local Utah Hefeweizen or hard apple cider