Grilled German Sausage and Mustard Platter

Introduction

There’s nothing quite like authentic German sausages grilled to perfection and served with a variety of mustard dips. Using the Arteflame grill, you achieve a steakhouse-quality sear on the center grill grate at 1,000°F, then bring the sausages to the perfect doneness on the surrounding flat cooktop. This method locks in all the juices while creating a deliciously crispy exterior. With zero risk of burning and plenty of space to grill, the Arteflame makes this recipe a breeze!

Ingredients

• 4 Bratwurst sausages
• 4 Weisswurst sausages
• 4 Knackwurst sausages
• 4 tablespoons butter
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon spicy German mustard
• 1 tablespoon sweet Bavarian mustard
• 1 tablespoon honey mustard
• 1 soft pretzel, sliced
• 1 cup sauerkraut
• 1 red onion, sliced
• 1 teaspoon caraway seeds
• 1 teaspoon fresh parsley, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Grill the Sausages

1. Place the sausages on the center grill grate for 1-2 minutes per side to sear them.
2. Move the sausages to the surrounding flat cooktop to bring them to the desired doneness.
3. Ensure the internal temperature reaches 15°F below the final desired temperature before removing them (they continue cooking off the heat).

Step 3: Prepare the Mustard Dips

1. On the flat cooktop, melt 1 tablespoon of butter in different areas.
2. Add each mustard type to a separate melted butter spot and let it warm up for 1-2 minutes to enhance the flavors.
3. Stir occasionally and then transfer to small serving bowls.

Step 4: Grill the Accompaniments

1. On the flat griddle, melt the remaining butter and add the sliced red onions and caraway seeds.
2. Sauté for 4-5 minutes until caramelized.
3. Toast the pretzel slices on the cooler outer edges of the griddle for 1-2 minutes per side.
4. Warm the sauerkraut slightly on the flat cooktop and then remove everything from the grill.

Step 5: Assemble and Serve

1. Arrange the grilled sausages on a large serving platter.
2. Place the mustard dips in small bowls next to the sausages.
3. Add the caramelized onions, warm sauerkraut, and toasted pretzel slices.
4. Garnish with fresh parsley and serve immediately.

Tips

• Use a meat thermometer to ensure sausages are cooked to perfection.
• Let the sausages rest for a few minutes after grilling for maximum juiciness.
• Experiment with different mustard varieties for unique flavors.
• Keep sausages in the cooler zone of the griddle if serving later to prevent overcooking.

Variations

1. Spicy Kick: Add chili flakes to the mustard dips for extra heat.
2. Cheesy Delight: Top sausages with melted Swiss or cheddar cheese.
3. Garlic Infused: Sauté garlic with the onions for a rich flavor boost.
4. Beer Braised: Before grilling, soak sausages in German beer for an hour.
5. Sweet & Savory: Drizzle grilled sausages with a touch of honey for a caramelized finish.

Conclusion

Grilling on the Arteflame ensures the ultimate juiciness and perfect crispy texture for German sausages. Serve them up with a beautiful platter of mustard dips, caramelized onions, and pretzels for an unbeatable meal.

Best Pairings

• German beer such as Pilsner, Weissbier, or Dunkel.
• Soft pretzels with additional mustard dips.
• Warm potato salad with bacon and vinegar.
• Pickled vegetables like gherkins and red cabbage slaw.
• Apple strudel for a sweet finish.