Smoked Venison Sausages on Arteflame – Wisconsin Style

Introduction

If you're looking for bold, rustic flavor straight off the grill, these Smoked Venison Sausages Wisconsin-style are your new go-to! Grilled on the unique Arteflame grill that sears meat at 1,000°F, this method locks in juicy goodness before finishing the sausage slow and low on the flat cooktop griddle. No lids, no pans, no oven—just pure outdoor cooking perfection. Whether it's deer season or you're sourcing locally from your favorite Wisconsin butcher, this recipe turns wild game into grilled gold.

Ingredients

• 4 locally sourced Wisconsin venison sausages
• 2 tablespoons unsalted butter
• 1 medium red onion, thinly sliced
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 fresh brat buns or hoagie rolls
• Stone-ground mustard or spicy brown mustard (optional)
• Sea salt and freshly cracked black pepper, to taste
• Vegetable oil and 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire up your Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the center fire bowl of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the fire build. The Arteflame will be ready to cook in about 20 minutes.

Step 2: Sear the Venison Sausages

1. Place the venison sausages on the center grill grate, where temperatures reach over 1,000°F.
2. Sear each sausage for about 1 minute per side to lock in the juices.

Step 3: Move to the Flat Cooktop

1. Transfer sausages to the flat griddle portion of the grill to finish cooking thoroughly.
2. Position sausages closer to the center for higher heat or toward the outer edge for lower and slower cooking.
3. Cook until internal temperature reaches 150°F, then remove from the grill. Meat will continue rising about 15°F post-cook.

Step 4: Grill Vegetables

1. Add butter to the flat cooktop griddle near the center (for higher heat).
2. Add onions and bell peppers to the sizzling butter.
3. Grill until caramelized and tender, about 6–8 minutes. Salt and pepper to taste.

Step 5: Toast Buns

1. Place buns face-down on the cooktop's medium heat zone toward the outer edge.
2. Toast until golden, 1–2 minutes.

Step 6: Assemble and Serve

1. Place grilled sausages into buns.
2. Top with grilled onions and peppers.
3. Add mustard if desired and serve immediately.

Tips

• Always remove meat from the grill when it’s 15°F below your target temperature—the finish happens off-grill.
• Use a digital thermometer for accurate readings.
• Butter adds more flavor than oil and keeps sausages juicy.
• Use the varied heat zones of the flat cooktop to control your cooking speed.
• Prep everything before lighting the grill—once it’s hot, cooking moves quickly.

Variations

1. Cheddar-Stuffed Venison Sausages: Add cheese-filled venison brats for a rich and gooey twist on this Wisconsin classic.
2. Spicy & Smoky: Use jalapeño venison sausages and add grilled poblano peppers mixed with chipotle aioli.
3. Apple Maple Sausages: Choose apple-maple flavored venison sausages and grill apple slices alongside for a sweet contrast.
4. Bacon-Wrapped: Wrap uncooked bacon around each sausage before searing and finish low and slow on the flat top with brown sugar glaze.
5. Beer-Soaked Brats: Soak venison sausages in Wisconsin lager for 2 hours prior to searing, then grill as directed.

Best Pairings

• Cold Wisconsin-brewed pale ale or lager
• German-style potato salad with vinegar base
• Grilled corn on the cob with herbed butter
• Pickled vegetables or classic Wisconsin sauerkraut
• Soft Bavarian pretzels with mustard dip

Conclusion

When it comes to making mouthwatering smoked venison sausages in Wisconsin, nothing compares to the Arteflame grilling experience. With the intense searing power of the center grate and the precision heat of the surrounding cooktop, every bite is smoky, juicy perfection. Plus, cooking outdoors with virtually no cleanup? That’s grilling the Wisconsin way.