BBQ side dishes

Colourful & crunchy sides to compliment your grilled sausages.
30 min
Serves 6 people


  • 6 sausages
  • 3 red onions
  • peanut oil
  • 60g fresh ginger
  • 1.5 chillies
  • 3 cloves of garlic
  • 3 tbsp sugar
  • 150ml red wine vinegar
  • 3 bay leaves
  • 1.5 tbsp mustard seeds
  • ground cumin
  • ground coriander
  • salt
  • a few sprigs of thyme
  • ½ white cabbage
  • 4 carrots
  • 1 small pot of sour cream
  • a handful of flatleaf parsley


The relish: 

Step 1

Fry finely chopped onions and grated ginger in a splash of oil. 

Step 2

Deseed the chillies before chopping them up into small pieces. Add this to the frying pan. 

Step 3

Finely chop the garlic, then crush it with a knife to create a garlic paste. Add this to the frying pan

Step 4

Finally, add the sugar, red wine vinegar, bay leaves, mustard seed and the sprigs of thyme to the pan. Season with cumin, coriander and salt.

Step 5

Leave everything to simmer gently until it’s turned into a compote. Done!


The coleslaw: 

Step 1

Grate the white cabbage and the carrots, then toss together in a large bowl. 

Step 2

Stir the parsley into the sour cream and season with salt and pepper. Mix the sour cream into the white cabbage and carrots. Voilà!

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