Fiery BBQ classic from Texas – perfectly accompanied by a powerful Zinfandel from Paso Robles
This dish combines the spicy heat of Texas hot links with a smoky BBQ sauce, which is given a sweet and spicy note by honey and chilli. The combination of juicy sausage and intense sauce makes it a highlight of any barbecue party. A Zinfandel from Paso Robles complements this flavour experience with its fruity depth and spicy structure.
Ideal wine pairing: Zinfandel (USA, Paso Robles AVA)
The Zinfandel from Paso Robles presents itself with flavours of dark berries, spices and a hint of vanilla. Its balanced structure and soft tannins harmonise perfectly with the spicy sausage and sweet and spicy sauce. 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 American elegance.
Further wine recommendations:
Syrah (France, Côte-Rôtie AOC) This Syrah is intense and complex with aromas of blackcurrants, violets, pepper and smoked bacon. The elegant structure with pithy tannins and mineral freshness lends depth to the pairing. The interplay with the roasted flavours of the sausage and the spiciness of the BBQ sauce is particularly exciting – the wine has a balancing effect without dominating the dish. Côte-Rôtie combines strength with finesse and is therefore an ideal contrast to the savoury sausage.
Tempranillo (Spain, Ribera del Duero DO) Strong, warm and with a typical character of ripe forest fruits, mocha, vanilla and tobacco. Tempranillo from the Ribera brings substance and elegance at the same time. Its ripe tannins and subtle wood influence provide structure and depth to the spiciness and sweetness of the sauce. The spicy flavour of the sausage is emphasised, while the fruit pleasantly refreshes the palate between bites. A real all-rounder for BBQ dishes with fire.
Malbec (Argentina, Mendoza) Full-bodied, deep dark and powerful – Malbec from Mendoza is known for its aromas of black plums, dark chocolate and a hint of liquorice. These components contrast wonderfully with the spiciness of the hot links and at the same time pick up on the smoky flavours of the BBQ. Its velvety texture provides a pleasantly round mouthfeel, while the pronounced fruit counterbalances the heat of the sauce. The perfect match for lovers of spicy meat dishes.
Grenache (France, Languedoc AOC) Grenache convinces with juicy cherries, strawberries, Mediterranean herbs and fine spice. A Languedoc Grenache often has sun-ripened fruit and a certain warmth that goes perfectly with BBQ flavours. Its soft tannins make it accessible, while the lively freshness balances the honey in the sauce. An uncomplicated, yet charming wine for long barbecue evenings, where the bottle is sometimes empty.
Blaufränkisch (Austria, Burgenland DAC) This Austrian red combines juicy sour cherry with peppery spice, a subtle hint of oak and fresh acidity. Its clarity and precision make it a brilliant contrast to savoury sausages and spicy sauces. The fine tannins and elegant mouthfeel create a stylish pairing – the BBQ is given a fine, almost Burgundian flavour. Ideal for anyone who wants to combine sausages with sophistication.
The recipe:
Texas Hot Links mit scharfer BBQ-Sauce
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Schüssel für die Sauce
- 1 Servierplatte
Ingredients
- 4 Texas Hot Links geräucherte, würzige Würste
- 1 EL Pflanzenöl
Für die scharfe BBQ-Sauce:
- 100 ml Ketchup
- 2 EL Honig
- 1 EL Apfelessig
- 1 TL Worcestersauce
- 1 TL geräuchertes Paprikapulver
- 1/2 TL Cayennepfeffer
- Salz und Pfeffer nach Geschmack
Preparation
Würste vorbereiten:
- Die Texas Hot Links mit etwas Pflanzenöl einpinseln.
Grillen:
- Eine Grillpfanne oder den Grill auf mittlere Hitze vorheizen.
- Die Würste von allen Seiten ca. 10–12 Minuten grillen, bis sie goldbraun und knusprig sind.
Sauce zubereiten:
- In einer Schüssel Ketchup, Honig, Apfelessig, Worcestersauce, Paprikapulver und Cayennepfeffer gut verrühren.
- Mit Salz und Pfeffer abschmecken.
Servieren:
- Die gegrillten Würste auf einer Servierplatte anrichten und die BBQ-Sauce in einer kleinen Schale dazu reichen.
Empfohlene Beilagen:
- Gegrillter Maiskolben
- Coleslaw
- Kartoffelsalat
