Polish Charred Hunter’s Sausage with Pickles & Horseradish

Introduction

Charred Hunter’s Sausage, or grilled kabanos, is a traditional Polish delicacy that delivers incredible smoky and crispy flavors when cooked to perfection. Using an Arteflame grill, we achieve a deep, golden-brown crust while keeping the sausage juicy. The high heat of the center grill grate locks in the juices, while the surrounding flat top provides the perfect even sear. Paired with tangy pickles and spicy horseradish, this dish is flavorful and easy to prepare.

Ingredients

• 4 kabanos sausages
• 2 tablespoons unsalted butter
• 1 cup assorted Polish pickles
• 2 tablespoons prepared horseradish
• Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins inside the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to preheat for 20 minutes until the center grate reaches 1,000°F.

Step 2: Grill the Sausages

1. Place the kabanos sausages on the center grill grate for about 30 seconds per side to develop a deep, golden-brown sear.
2. Move them to the surrounding flat cooktop to allow for even cooking at a lower heat.
3. Add butter around the sausages to enhance flavor and crispness.
4. Cook for another 2-3 minutes until crispy and heated through.

Step 3: Prepare the Accompaniments

1. While the sausages are grilling, arrange the Polish pickles on a serving platter.
2. Spoon the prepared horseradish onto the plate.
3. Chop fresh parsley and sprinkle over the pickles and horseradish for garnish.

Step 4: Serve

1. Remove the sausages from the grill once crispy and charred to perfection.
2. Let them rest for a couple of minutes to allow the juices to settle.
3. Slice the kabanos into bite-sized pieces and serve alongside the pickles and horseradish.

Tips

• To get the crispiest results, ensure the sausages reach a deep brown sear on the grill before moving to the flat cooktop.
• Remove the sausages when the internal temperature is about 15°F below your desired doneness, as they will continue to cook off the grill.
• Using butter instead of oil enhances flavor and creates a richer, golden-brown crust.

Variations

1. Spicy Hunter’s Sausage: Sprinkle red pepper flakes and smoked paprika over the sausages before grilling for an extra kick.
2. Cheesy Sausage Delight: Top the grilled sausages with grated smoked Gouda while they rest, allowing the cheese to gently melt.
3. Garlic Herb Sausage: Brush the kabanos with garlic butter and fresh rosemary while grilling.
4. Honey-Mustard Glazed Sausage: Drizzle a mixture of honey and Dijon mustard over the sausages during the last minute of cooking.
5. Smoky Beer-Basted Sausage: Baste the kabanos with a mix of butter and a splash of dark Polish beer while cooking on the flat cooktop.

Conclusion

Grilled Polish kabanos on the Arteflame grill is an effortless and delicious way to enjoy charred, crispy sausage with the perfect smoky flavor. Paired with pickles and horseradish, this dish is a perfect balance of heat, crunch, and zest. Whether cooking for family or friends, you’ll love how easy and flavorful this traditional dish becomes with the power of live-fire grilling.

Best Pairings

• Warm, crusty rye bread
• Traditional Polish potato salad
• A cold Polish pilsner
• Pickled red cabbage
• Classic mustard dipping sauce