Rustic BBQ enjoyment with a sweet and spicy flavour – perfectly accompanied by a Côtes du Rhône Villages
This dish combines the smoky intensity of smoked sausage with the sweet and tangy elegance of a honey and mustard dip. The combination of savoury meat and creamy sauce makes it a highlight of any barbecue party. A Côtes du Rhône Villages complements this flavour experience with its spicy depth and harmonious fruit.
Ideal wine accompaniment: Côtes du Rhône Villages AOC (France)
The Côtes du Rhône Villages AOC presents itself with flavours of dark berries, spices and a hint of Provençal herbs. Its balanced structure and soft tannins harmonise perfectly with the smoky sausage and the sweet and spicy dip. The fruity depth of the wine emphasises the spiciness of the dish, while its freshness provides a pleasant contrast to the creamy sauce. A perfect pairing for anyone who wants to combine rustic flavours with French elegance.
Further wine recommendations:
Zinfandel (USA, Sonoma County AVA) This Californian Zinfandel brings lush flavours of blackberries, stewed plums, black pepper and toasted oak. The powerful fruit fullness combines perfectly with the spicy smoke of the sausage. At the same time, the subtle residual sweetness plays elegantly with the sweetness of the honey in the dip. The round texture of the wine acts as an aromatic link between the meat and the sauce. Ideal for anyone who loves BBQ with an American flavour.
Tempranillo (Spain, Rioja DOCa) Tempranillo from Rioja delivers a stylish combination of sour cherry, leather, fine roasted flavours and subtle vanilla from barrique ageing. Its silky structure skilfully absorbs the roasted aromas of the sausage, while its fine acidity and tannin structure lend the dish elegance and depth. The interplay with the mustard spiciness, which is pleasantly captured by the Tempranillo, is particularly exciting. An excellent old-world pairing with flavour and style.
Shiraz (Australia, Barossa Valley) Shiraz from the Barossa Valley has a dark, spicy aroma – blackcurrant, pepper, liquorice and fine smoky wood. Its fullness and power ideally match the intensity of the sausage, while the subtle fruit sweetness forms an exciting contrast to the mustard-honey dip. The velvety tannins provide structure without weighing down the palate. An expressive wine for a robust dish that requires no restraint.
Grenache (France, Languedoc AOC) A Grenache from the Languedoc shows fruity flavours of strawberries, raspberries and ripe cherries, paired with herbs from the garrigue. Its soft texture nestles gently against the fat and flavour of the sausage. The juicy fruitiness elegantly buffers the pungent mustard, while the Provençal herbal spice rounds off the pairing. An uncomplicated, yet stylish wine that will impress all along the line in a BBQ get-together.
Blaufränkisch (Austria, Burgenland DAC) The Blaufränkisch impresses with flavours of dark cherry, wild berries, fine spice and a distinctive but well-integrated acidity. This combination brings freshness to the pairing, structures the fat of the sausage and contrasts the creamy-sweet dip in a sophisticated way. The slightly peppery flavour of the wine plays with the spicy character of the mustard. A wine with depth and character that raises regional barbecue dishes to a new level.
The recipe:
Smoked Sausage mit Honig-Senf-Dip
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Schüssel für den Dip
- 1 Servierplatte
Ingredients
- 2 geräucherte Würste z. B. Salsiccia oder Bratwurst
- 1 EL Pflanzenöl
Für den Honig-Senf-Dip:
- 2 EL Honig
- 2 EL Dijon-Senf
- 1 EL Mayonnaise
- 1 TL Zitronensaft
- Salz und Pfeffer nach Geschmack
Preparation
Wurst vorbereiten:
- Die geräucherten Würste in ca. 2 cm dicke Scheiben schneiden.
Grillen:
- Eine Grillpfanne oder den Grill auf mittlere Hitze vorheizen.
- Die Wurstscheiben mit etwas Pflanzenöl einpinseln und von beiden Seiten ca. 3–4 Minuten grillen, bis sie goldbraun und knusprig sind.
Dip zubereiten:
- In einer Schüssel Honig, Dijon-Senf, Mayonnaise und Zitronensaft gut verrühren.
- Mit Salz und Pfeffer abschmecken.
Servieren:
- Die gegrillten Wurstscheiben auf einer Servierplatte anrichten und den Honig-Senf-Dip in einer kleinen Schale dazu reichen.
Empfohlene Beilagen:
- Gegrillte Maiskolben
- Kartoffelsalat mit Kräutern
- Frischer Blattsalat mit Vinaigrette
