Nebraska BBQ Smoked Sausage Skillet on Arteflame

Introduction

If you're craving big flavor with simple ingredients, this Nebraska-style BBQ Smoked Sausage Skillet is for you. Perfectly grilled smoked sausage meets sweet caramelized onions and tender peppers on the Arteflame grill, giving you a juicy, smoky, and unforgettable meal. Using the reverse sear method and the Arteflame’s precise heat zones, this recipe brings out layers of flavor while making the entire cooking process fun and easy—all without using pots, pans, or an oven.

Ingredients

• 4 Nebraska-style smoked sausages
• 2 large red bell peppers, sliced
• 1 large yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 4 tbsp unsalted butter
• Salt and black pepper to taste
• Dijon mustard (optional, for serving)
• Toasted hoagie rolls (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prep the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the cooktop and center grate are hot and ready.

Step 2: Sear the Sausage

1. Place sausages directly on the center grill grate where the temperature exceeds 1,000°F for steakhouse-quality searing.
2. Sear each sausage for about 1–2 minutes per side until a deep, flavorful crust forms.

Step 3: Move to Flat Griddle Cooktop

1. Transfer the seared sausages to the hotter inner ring of the flat cooktop griddle to reverse sear.
2. Let them cook slowly, turning occasionally, until the internal temperature reaches 150°F. Remove from heat at this point (they'll continue cooking to 165°F while resting).

Step 4: Cook the Vegetables

1. Add 4 tablespoons of butter to the flat griddle surface near the center.
2. Once melted, toss on the sliced onions and peppers.
3. Season with salt and black pepper.
4. Cook for 10–12 minutes, stirring occasionally, until vegetables are tender and caramelized to a beautiful golden color.

Step 5: Combine and Serve

1. Slide sausages back next to the veggies for a final heat-through and flavor blend.
2. Serve as is or nestle into toasted hoagie rolls with a smear of Dijon mustard.

Tips

• Remove the sausage from the grill when it's 15°F below your target temperature to prevent overcooking.
• Use the inner ring of the griddle for hotter cooking and the outer edge for lower heat needs.
• Butter adds a richer flavor than olive oil, so don’t skimp!
• Light your Arteflame correctly the first time and enjoy virtually no cleanup!

Variations

1. Spicy Jalapeño Sausage Skillet: Swap one pepper with 2 sliced jalapeños and use spicy smoked sausage for added kick.
2. Cheddar & Beer Sausage Skillet: Use a cheddar-infused smoked sausage and grill the veggies with a splash of beer for a Midwestern twist.
3. Applewood Sausage and Sweet Potato Skillet: Replace bell peppers with thin-sliced parboiled sweet potatoes for a slightly sweet, smoky version.
4. Garlic & Herb Sausage Delight: Mix in minced garlic and chopped fresh rosemary to the butter before adding veggies.
5. Tex-Mex Skillet: Use chorizo-style sausage with poblano peppers, and sprinkle grilled veggies with cumin and smoked paprika.

Best pairings

• Ice-cold local craft beer (Amber Ale or Pilsner)
• Grilled corn with chili butter
• Fresh-baked cornbread
• Crispy potato wedges grilled on the Arteflame
• Homemade coleslaw with a tangy vinaigrette

Conclusion

This Nebraska BBQ Smoked Sausage Skillet is a grill lover’s dream: juicy meat, smoky vegetables, and buttery flavor all made easily on the Arteflame. No pans, no oven—just fire, steel, and delicious simplicity. Once you've tried it, it’ll fast become a cookout favorite!