Texas Grilled Spicy Quail Jalapeño Sausage

Introduction

Juicy, flavorful and uniquely Texan — this grilled spicy quail jalapeño sausage recipe brings bold flavors and heavenly smokiness all from your Arteflame Grill. We’re using the reverse searing method to lock in every drop of flavor, delivering a sausage that’s crispy on the outside and juicy in the middle. Made from scratch using ground quail, jalapeños, and spices, this sausage screams gourmet Texas barbecue with every bite.

Ingredients

• 2 lbs boneless quail meat, ground
• 1/2 lb pork fat, ground
• 2 fresh jalapeños, finely chopped
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• 1 tbsp brown sugar
• 1/4 cup ice-cold water
• Natural sausage casings, soaked and rinsed
• 2 tbsp unsalted butter for grilling

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the oiled napkins in the center of the grill’s fire chamber.
3. Stack dry firewood vertically over the napkins.
4. Light the paper and allow the grill to come up to temperature — about 20 minutes.

Step 2: Prepare the Sausage Mixture

1. In a large mixing bowl, combine the ground quail, pork fat, jalapeños, garlic, paprika, cumin, salt, pepper, red pepper flakes, and brown sugar.
2. Mix in the ice-cold water to help bind everything and keep the mixture moist.
3. Stuff the mixture into natural casings using a sausage stuffer, twisting into 6-8 inch links.

Step 3: Sear the Sausages on the Center Grill Grate

1. Place a dab of butter on the hot center grill grate (1,000°F) to enhance flavor and prevent sticking.
2. Place the sausages on the grill grate and sear each side for about 60 seconds — just long enough to lock in the juices.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the seared sausages to the inner section of the flat griddle cooktop.
2. Cook, turning occasionally, until internal temperature reaches 150°F. Remove from the grill before it hits 165°F to allow carryover cooking to finish them perfectly.

Step 5: Let Them Rest & Serve

1. Rest the sausages for 5 minutes to allow juices to redistribute.
2. Slice and serve hot off the griddle with your favorite sides.

Tips

• Use cold meat and fat while grinding to get the best texture.
• Always soak your sausage casings ahead of time to make them easier to work with.
• Cooking on the flat-top griddle prevents flare-ups and ensures even cooking.
• Use butter for grilling to enhance the flavor of the meat.
• Utilize the hotter inner ring of the griddle for faster cooking, and the outer zone for holding or keeping food warm.

Variations

1. Texas Sweet Heat: Add 2 tbsp of honey and extra diced jalapeños for a sweet-and-spicy punch.
2. Smokey Mesquite: Mix in 1 tsp mesquite liquid smoke and grill over mesquite wood for deeper flavor.
3. Green Chile Quail: Replace jalapeños with roasted hatch green chiles for a New Mexico twist.
4. Cheddar Jalapeño: Add 1/2 cup shredded sharp cheddar to the meat mix for a creamy, spicy bite.
5. Herb & Citrus: Fold in 1 tbsp chopped fresh rosemary and zest from 1 lemon for a herby lift.

Conclusion

This Texas Grilled Spicy Quail Jalapeño Sausage is your ticket to unbeatable flavor, perfect texture, and premium grilling satisfaction every time. Thanks to the unique high-heat feature and versatile cooking zones of the Arteflame Grill, you’ll get a steakhouse-worthy sear and a juicy, evenly cooked sausage every time — no pots, no pans, just pure grilling magic.

Best pairings

• Grilled elote (Mexican street corn)
• Smoky baked beans on the flat griddle
• Crusty artisan bread grilled with butter
• Pickled red onions or spicy slaw
• Texas-style iced tea or a cold craft IPA