Smoked Elk Sausages on the Arteflame - South Dakota Style

Introduction

Nothing showcases South Dakota’s love for wild game quite like these handcrafted smoked elk sausages. We’ll use the Arteflame Grill’s high-heat center grate and precision flat top cooktop to achieve a mouthwatering crust, while slowly cooking the sausages to perfection. The powerful reverse sear locks in flavor and juice, delivering rustic, juicy sausages with a smoky flavor — all without a lid or oven. Let’s bring rich, South Dakota flavor straight to your backyard.

Ingredients

• 8 smoked elk sausages (uncooked)
• 2 tbsp butter (for griddle cooking)
• 1 yellow onion, sliced
• 2 red bell peppers, sliced
• 1 tsp coarse black pepper
• 1 tsp kosher salt
• 1 tbsp whole-grain mustard (optional)
• Fresh parsley for garnish
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for cooking

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place them in the center of the Arteflame Grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the grill heat for 20 minutes until the flat cooktop and center grate are piping hot.

Step 2: Sear the Elk Sausages

1. Place elk sausages on the center grill grate for a quick sear at over 1,000°F. This locks in juices and flavors.
2. Sear for about 1 minute per side until grill marks appear.

Step 3: Move to the Flat Griddle Cooktop

1. Add butter near the center edge of the flat cooktop for maximum sizzle.
2. Move the sausages to the buttered griddle area to continue cooking gently.
3. Turn occasionally and cook until internal temperature reaches 150°F (they will rise to 165°F while resting).

Step 4: Sauté the Vegetables

1. Add onions and peppers to the hot buttered griddle space next to the sausages.
2. Season with salt and black pepper.
3. Sauté until they’re caramelized and slightly charred on the edges.

Step 5: Serve It Up

1. Remove sausages and veggies from the grill.
2. Let sausages rest for 5–7 minutes (they’ll finish cooking off-heat).
3. Garnish with parsley, serve with mustard if desired.

Tips

• Always reverse sear meats — sear first, then finish slow on the flat cooktop.
• Use a meat thermometer to nail perfect internal temperature — pull them off at 150°F.
• Use butter on the griddle instead of oil for richer flavor and perfect browning.
• Play with heat zones: closest to the center is hottest, outer edge is ideal for holding or gentle warming.
• Clean-up is easy — just scrape and oil the griddle when done.

Variations

1. Garlic & Herb Elk Sausages: Marinate sausages overnight in crushed garlic, rosemary, and thyme for bold herbal flavor.
2. Beer-Braised Elk Sausages: Grill sliced sausages lightly, then sauté with onions and thin beer glaze on the griddle.
3. Spicy Jalapeño Sausages: Add diced jalapeños and chili flakes to the grill with onions for heat-lovers.
4. Smoked Apple Elk Sausages: Top finished sausages with griddled apple slices sautéed in butter and cinnamon.
5. South Dakota Style Breakfast Elk Sausages: Swap onions for eggs and use the griddle to scramble while sausages slowly finish cooking.

Best pairings

• Griddled cornbread cakes
• Cast iron-style baked beans (made on the cooktop)
• Grilled sweet potatoes or Yukon gold slices
• Craft IPA or a woody South Dakota red wine
• Grilled apple slices with cinnamon butter

Conclusion

Smoked elk sausages on the Arteflame bring out the true rustic, rich, and smoky flavor of South Dakota grilling. Thanks to the Arteflame’s unique design, we get a steakhouse sear and flawless finish without burning or losing moisture. Perfect for backyard gatherings or weekend game nights!