Nevada Venison Sausages with Grilled Veggies

Introduction

If you're craving bold, rustic flavor with a wild twist, these Nevada-style venison sausages grilled to perfection on the Arteflame Grill are a must-try. Using the unique high-heat searing and flat top of the Arteflame, we create juicy sausages paired with perfectly charred onions and peppers—no pots or pans required. Ideal for outdoor gatherings, this all-in-one grill setup locks in juices and enhances taste in every bite.

Ingredients

• 6 homemade venison sausages
• 2 tbsp unsalted butter
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• Oil-soaked paper napkins (for lighting the grill)
• Firewood for the Arteflame Grill

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: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame Grill.
2. Stack dry firewood over the napkins.
3. Light the napkins with a match or lighter.
4. Wait about 20 minutes for the grill to reach optimal temperature. The center grill grate will reach over 1,000°F for the perfect sear.

Step 2: Prep your ingredients

1. While the grill heats, slice the onions and peppers.
2. Mix the sliced vegetables in a bowl with 1 tbsp melted butter, sea salt, pepper, and smoked paprika.

Step 3: Sear the sausages

1. Place your venison sausages directly over the center grill grate.
2. Sear each side for about 1-2 minutes until browned and crisped, locking in juices.
3. Immediately move the sausages to the outer flat top cooktop.

Step 4: Grill to perfection

1. Position the sausages on a medium-heat zone of the flat top to finish cooking by indirect heat until they reach an internal temperature of 150°F.
2. Grill the onions and peppers on the hot areas of the flat top with the remaining butter.
3. Stir occasionally until the veggies are nicely charred and tender, about 10-12 minutes.

Step 5: Finish and serve

1. Remove sausages from the heat when the internal temp is 150°F—they’ll rise to the perfect 165°F while resting.
2. Serve the sausages hot off the grill, topped with the grilled onions and peppers.

Tips

• Use high-quality homemade venison sausages for best flavor and texture.
• Butter instead of olive oil gives a rich, gourmet flavor to both sausages and vegetables.
• Always allow your meat to rest 5–10 minutes before serving for maximum juiciness.
• Rotate the sausages on the flat top to find the ideal temperature zone and avoid overcooking.
• Cleaning the Arteflame grill is as simple as scraping down the flat top—no dishwasher needed!

Variations

1. Spicy Southwest Sausages: Add sliced jalapeños and toss your peppers with chipotle powder instead of smoked paprika.
2. Smoky Apple Venison Sausages: Use applewood chips in the fire and top sausages with grilled apple slices and onions.
3. BBQ Glazed Sausages: Brush with your favorite BBQ sauce during the final few minutes on the flat top.
4. Herb and Garlic Style: Season veggies with crushed garlic and fresh rosemary for aromatic flavor notes.
5. Breakfast Style Sausages: Grill sliced sweet potatoes and onions alongside the sausages for a morning-friendly dish.

Best pairings

• Grilled garlic bread brushed with butter
• Chilled Nevada pale ale or a bold dark lager
• Charred corn on the cob with cilantro lime butter
• Grilled peaches or pineapple slices for dessert
• A fresh side salad with tangy vinaigrette

Conclusion

Nevada-style venison sausages on the Arteflame Grill are a no-fuss, full-flavor highlight to any cookout. Thanks to the grill’s unique design, you’ll enjoy perfectly seared, gently finished sausages and delicious veggies all in one epic setup without using an oven or pans. It’s grilling elevated.