Wyoming Grilled Smoked Sausage Links

Introduction

There’s nothing quite like the smoky, crispy bite of local Wyoming smoked sausage links grilled to perfection over an open flame. This recipe uses the Arteflame grill to create a mouthwatering sear on the sausages with that signature snap. Starting with a steakhouse-quality sear at over 1,000F on the central grill grate and finishing gently on the surrounding flat cooktop ensures juicy, flavorful sausages every time. With easy cleanup and no need for pots or pans, this is grilling in its purest form.

Ingredients

• 4 local Wyoming smoked sausage links
• 1 tablespoon butter
• Optional: mustard, pickles, grilled onions, or buns 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. Place 3 paper napkins in the center of the grill
2. Pour a small amount of vegetable oil on each napkin
3. Stack dry firewood on top of the oiled napkins
4. Light the paper and let the fire build; your grill will be ready for cooking in about 20 minutes

Step 2: Prep the sausages

1. Remove the sausages from the refrigerator to bring them to room temperature
2. Lightly coat them with melted butter for added flavor and to help with searing

Step 3: Sear the sausages

1. Place the sausages directly over the center grill grate for a quick sear
2. Turn the sausages every minute until all sides have developed a crispy, smoky sear (about 2–3 minutes total)

Step 4: Cook to doneness

1. Move the sausages from the center grate to the flat cooktop cook surface, placing them closer to the middle for higher heat or toward the edge for lower heat as needed
2. Continue cooking until internal temperature reaches 15°F below your desired final temp (e.g., 150°F for a final 165°F)
3. Use an instant-read thermometer for accuracy, and rotate as needed for an even cook

Step 5: Rest and serve

1. Remove the sausages from the cooktop and let them rest for 5–7 minutes
2. Serve with grilled onions, mustard, or your favorite accompaniments

Tips

• Always use butter over olive oil for better flavor and searing performance
• Avoid piercing the sausages while grilling to keep all the juices locked in
• Take full advantage of the Arteflame's heat zones—hotter near the center, cooler toward the edge
• Cooking multiple items? Use the flat cooktop griddle to grill onions, peppers, or buns simultaneously
• Let the sausages rest to finish reaching temperature and retain moisture

Variations

1. Spicy Jalapeño Sausages: Use Wyoming jalapeño cheddar sausages and serve with grilled peppers on the flat cooktop
2. Beer Brat Style: Sear bratwurst then finish them low and slow on the outer cooktop zone; serve with mustard and grilled sauerkraut
3. Maple Breakfast Links: Use smaller sweet maple sausage links and serve with grilled pancakes or toast cooked on the Arteflame
4. Italian Sausage Grinder: Grill hot Italian sausages and serve in a grilled hoagie bun with marinara and mozzarella melted right on the griddle
5. Wild Game Brats: Try elk or bison brats from Wyoming game, seared hot then cooked through slowly for a rich, smoky flavor

Best pairings

• Grilled corn or peppers on the flat cooktop
• Potato wedges or hash browns cooked beside the sausages
• Crispy grilled onions or sauerkraut
• A cold Wyoming-brewed beer or a refreshing apple cider
• Grilled buns or artisan bread toasted right on the griddle

Conclusion

With its high-heat center and smooth, even-heated griddle ring, the Arteflame grill makes it easy to create perfectly grilled Wyoming smoked sausage links with crispy skin and juicy interiors. Whether you're cooking for a weekend cookout or a quick weeknight dinner, once you try this technique, you’ll never go back to a traditional grill.