Grilled Kielbasa & Onions on Arteflame | New Jersey BBQ

Introduction

Smoky, juicy, and full of flavor — this Grilled Kielbasa with Caramelized Onions is one of New Jersey’s favorite barbecue classics. Using the Arteflame Grill, we lock in the bold, smoky flavor of kielbasa with a steakhouse-quality sear on the center grill grate, then finish on the flat cooktop to perfection. Paired with golden, buttery caramelized onions and tangy mustard, it's a simple dish that packs serious flavor without needing a lid, a pan, or an oven. Perfect for backyard cookouts or game day grilling.

Ingredients

• 4 links of kielbasa sausage (about 1.5 lbs)
• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tbsp whole grain mustard (plus more for serving)
• Salt and pepper to taste
• Soft sandwich rolls or hoagies (optional, for serving)

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 bit of vegetable oil on three paper napkins and place them in the bottom center of the Arteflame grill.
2. Stack firewood in a teepee shape over the napkins.
3. Light the napkins and allow the wood to burn and the grill to heat up for about 20 minutes until the center grate reaches over 1,000°F. Get ready to reverse sear!

Step 2: Caramelize the Onions

1. Place 2 tablespoons of butter directly onto the flat griddle cooktop near the outer edge where temperature is lower.
2. Add the sliced onions and a pinch of salt and pepper.
3. Slowly cook, moving the onions occasionally for about 15-20 minutes until soft and golden.
4. Stir in brown sugar and 1 tbsp mustard during the last 5 minutes to enhance flavor.

Step 3: Sear the Kielbasa

1. Place the kielbasa links on the center grill grate for a steakhouse-quality sear (about 1-2 minutes per side).
2. Sear each side until char marks develop and juices are sealed in.

Step 4: Bring to Temperature on Griddle

1. Move the seared kielbasa to the flat grill cooktop toward the mid-zone heat range.
2. Cook until internal temperature reaches 150°F, then remove from the grill (as it will rise to 165°F while resting).

Step 5: Serve

1. Top each sausage with a generous spoonful of caramelized onions.
2. Serve with grainy mustard and optional soft buns or hoagies.

Tips

• Always use butter on the griddle for a richer flavor and golden sear.
• Precut your onions beforehand to save time at the grill.
• Monitor your kielbasa with a meat thermometer and take it off 15°F before your target temp.
• Try serving over sauerkraut or mashed potatoes for a heartier twist.
• Clean up is easy — just scrape the cooktop after it's cool!

Variations

1. Spicy Jalapeño Kielbasa: Add thin jalapeño slices to the onion mixture and serve with spicy brown mustard.
2. Beer-Glazed Kielbasa: Deglaze onions with a splash of dark lager and reduce for a rich malty flavor.
3. Apple-Onion Relish: Add thinly sliced green apples to the onions for a sweet tart contrast.
4. Garlic-Butter Kielbasa: Infuse the butter with minced garlic before sautéing the onions.
5. Maple Mustard Glazed: Brush kielbasa with a maple-dijon blend during the griddle cook phase for a savory-sweet finish.

Best pairings

• Cold German lager or New Jersey craft ale
• Grilled corn with butter and herbs
• Simple cucumber and vinegar salad
• Soft pretzel bites with warm beer cheese
• Grilled apple slices for dessert

Conclusion

Grilling Kielbasa with Caramelized Onions on the Arteflame is the ultimate New Jersey backyard cookout experience. It's quick, flavorful, and effortlessly impressive. The Arteflame’s combination of high-heat searing and even griddle cooking ensures every bite of sausage is packed with smoky richness and buttery sweetness.