Classic sausages from the charcoal grill – simple, hearty and perfect with a glass of Grüner Veltliner
This recipe brings the traditional flavour of Frankfurter or Wiener sausages straight from the charcoal grill to your plate. Served with fresh bread and mustard, the result is a simple but delicious dish that is given a special flavour when paired with a glass of Grüner Veltliner from the Kamptal.
Ideal wine accompaniment: Grüner Veltliner (Austria, Kamptal DAC)
The Grüner Veltliner from the Kamptal presents itself with a fresh acidity, delicate fruit flavours of green apple and citrus as well as a hint of white pepper. These characteristics make it the ideal accompaniment to mildly spiced, lightly smoked sausages from the charcoal grill. The freshness of the wine harmonises with the salty taste of the sausages, while the peppery note of the Veltliner underlines the roasted flavours of the grilled food. A balanced pairing that enhances the simplicity of the dish.
Further wine recommendations:
Riesling (Germany, Rheingau QbA) A classic dry Riesling from the Rheingau brings a finely chiselled acidity structure, paired with notes of lime, green apple and mineral hints. This freshness cuts through the fat of the sausages perfectly, while the fruit flavours form a charming contrast to the slightly smoky barbecue flavour. It harmonises particularly well when served with mustard with a hint of honey or sweet relish – creating an interplay of acidity, sweetness and spice that enhances the complexity of flavour.
Silvaner (Germany, Franconia QbA) The often underestimated Silvaner from Franconia with its rather restrained fruit and subtle herbal flavour goes perfectly with purist barbecue dishes. Its dry, refreshing style is not distracting, but emphasises the down-to-earth nature of the sausage. When served with sauerkraut or gherkins, Silvaner shines with its ability to integrate and balance acidity. Ideal if the wine comes from shell limestone soils – this provides additional mineral depth.
Pinot Blanc (Austria, Lower Austria DAC) The Pinot Blanc is elegant and balanced, with fine pear and apple fruit, nutty notes and mild acidity. This makes it the perfect partner for the mild, spicy flavours of the sausages. The texture of the wine supports creamy mustard sauces or fresh potato salads and offers a harmonious counterpart to the crispy grill crust of the sausages. A universal BBQ pairing that always works.
Chardonnay (France, Bourgogne AOC) A well-structured Chardonnay from Burgundy, not too heavily matured in wood, brings finesse, mellowness and an elegant mouthfeel. Its flavours of ripe apples, citrus and a hint of brioche give the simple sausage dish a certain class. Chardonnay brings a subtle depth to Vienna sausages in particular, which are fine and mild, and makes the pairing charmingly French.
Rosé (Austria, Burgenland DAC) This rosé from Burgenland is lively, juicy and scores with redcurrants, strawberries and fresh herbal flavours. Its invigorating character makes it the ideal companion for warm summer days at the barbecue, especially when sausages are served with sweet and savoury mustard, onions or BBQ dips. The delicate tannin structure ensures that the roasted flavours from the barbecue are pleasantly integrated and there is no heaviness – a light-footed but serious BBQ companion.
The recipe:
Frankfurter oder Wiener Würstchen vom Holzkohlegrill
Cooking utensils
- 1 Holzgrill
- 1 Grillzange
- 1 Schneidebrett und Messer
Ingredients
- 4 Frankfurter oder Wiener Würstchen
- 2 Brötchen oder Scheiben Bauernbrot
- Senf nach Geschmack
- Optional: Sauerkraut oder Gewürzgurken
Preparation
Vorbereitung:
- Den Holzgrill anheizen und auf mittlere Hitze bringen.
- Die Brötchen oder das Brot halbieren und bereitstellen.
Grillen:
- Die Würstchen auf den Grill legen und unter regelmäßigem Wenden etwa 5-7 Minuten grillen, bis sie gleichmäßig gebräunt sind.
- In den letzten 2 Minuten die Brothälften mit auf den Grill legen, um sie leicht anzurösten.
Anrichten:
- Die gegrillten Würstchen in die Brötchen legen oder mit dem Brot servieren.
- Mit Senf nach Geschmack garnieren und optional mit Sauerkraut oder Gewürzgurken ergänzen.
Empfohlene Beilagen:
- Kartoffelsalat
- Sauerkraut
- Gewürzgurken
