Grilled sausage recipes

The grilled sausage is one of the most popular grilled food of the Germans. So you can grill them straight in the natural gut, along with onions and potatoes on skewers or in a spicy marinade or with a yoghurt-mint dip and rolled into a vine leaf.

Grilled sausage recipes: sausages

The variety of recipes is almost immeasurable, because what is tasty is allowed. Combine fancy foods together and enjoy new taste sensations.

If you are looking for ideas to give the grill sausage more pep, here are several recipes with tips for side dishes and salads for barbecues.

Recipe: Roast sausage skewer

Grilled sausage recipes: marinade

Skewer with grilled Nuremberg Rostbratwürstchen

This delicious recipe can be prepared with Nuremberg roast sausages and any other small grilled sausage variety. As a side dish taste crispy, grilled laurel potatoes.

Ingredients for 4 persons:

  • 1-2 fresh garlic cloves
  • 1 bunch of kitchen herbs, for example a mixture of rosemary, oregano and thyme
  • 100 ml of olive oil
  • 1/2 tsp salt
  • Freshly ground colorful pepper
  • 4 red onions
  • 500 g of cooked small potatoes with peel
  • 16 Nuremberg roast sausages
  • 16 fresh bay leaves

Preparation of grilled sausage skewers

Before grilling, prepare the marinade for the onions. For this, the onions are skinned and cut into large pieces. Peel off the garlic cloves and cut into small pieces. Then clean the fresh herbs and finely chop. Now mix these ingredients with oil, pepper and salt.

The onions must now be in the marinade for at least one hour. In the meantime, cook the potatoes with peel. When time is up, remove the marinated onions and drain. Now peel the potatoes and alternately marinated onions, roast sausages and potatoes on a shish kebab and grill with regular turn. In between brush with marinade to avoid burning.

Recipe for marinated sausages

Grilled sausage recipes: sausages

Marinated grilled sausages

Ingredients for 4 persons:

  • 4 grilled sausages
  • 4 uncooked pork sausages
  • 4 coarse calf sausages in the natural gut

For the marinade:

  • 3/8 l olive oil
  • Salt pepper
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 hot peppers in slices
  • 3 tablespoons soy sauce
  • 1 tbsp mustard
  • 1 tbsp. Paprika powder

Preparation of the marinade:

The marinade should be made either the evening before or at least three to four hours before grilling so that the sausages take on their taste. For this to work, the sausages should have been made in the natural gut. To prepare the marinade:

  1. Finely chop the herbs and place them with oil and spices in a large bowl and stir thoroughly.
  2. Place the sausages in the marinade so that they are completely covered, and cover in the refrigerator for at least three hours, ideally overnight.
  3. Before grilling, drain the sausages and grill in an aluminum bowl with regular turning.

Thuringian bratwurst with schnibbelbohnen salad

Grilled sausage recipes: marinade

Thuringian bratwurst with bean salad

Ingredients for four persons:

  • 500 g of cutting beans
  • 1 red onion
  • 1/2 bunch savory
  • 2-3 tablespoons of herbal vinegar
  • 200 g sour cream
  • 2 tsp granular mustard
  • 2-3 tbsp sunflower oil
  • 150 g of streaky bacon in 1/2 cm thick slices
  • 4 Thuringian fried sausages in the natural gut
  • Freshly ground pepper
  • Salt and a pinch of sugar foil


Most of the preparation time is needed for the bean salad:

  • Clean the cutting beans. After draining, they are cut into pieces about 3 cm long.
  • Then blanch in boiling salted water, drain and quench with cold water.
  • Now skin the onions and cut small.
  • Thoroughly mix savory with oil, then season with colored pepper, salt and a little sugar.
  • Dice the bacon and fry until crispy in the frying pan with a little fat.
  • Place beans and bacon in a large bowl and mix with the sauce.

Finally, grill the Thüringer Bratwürste and serve with bacon and bean salad.

Bratwurst packet in the grape leaf

Grilled sausage recipes: recipes

Grilled sausage in the grape leaf

If you want to serve grilled sausages to your guests in a special way at the barbecue, this recipe may be the right one for you. Wrapped in a grape leaf, you can enjoy the sausages with a delicious filling of sheep's cheese, refined with a yoghurt-mint sauce.

Ingredients for four persons:

Yogurt and mint dip

  • 15 fresh mint leaves
  • 150 g whole milk yoghurt
  • 100 g of creme fraiche
  • Salt, freshly ground pepper
  • 2-3 teaspoons lemon juice
  • Slightly untreated lemon peel

Sausage stuffing

  • 4 fried sausages in the Nautrdarm
  • 2 tablespoons of pine nuts
  • 100 g of creamy mild sheep's cheese
  • 1 clove of garlic
  • 1 tsp of marbled marjoram
  • freshly ground pepper
  • 8-12 pickled grape leaves, z. B. from the glass
  • 1-2 tbsp olive oil
  • aluminum foil


First, the mint yoghurt dip is made:

  • Rinse mint leaves, pat dry and finely chop
  • Thoroughly mix the crème fraîche, yoghurt and chopped mint with the remaining ingredients for the dip and season to taste
  • Keep the dip cold for at least one hour

Now it's the turn for the sausages:

  • Roast pine nuts without adding fat in a frying pan until light yellow and allow to cool in a cold dish.
  • Cut the sheep's cheese into small cubes or strips and crush.
  • Mix the pine nuts with sheep's cheese and squeeze a peeled garlic clove over it

In the next step, the sausages are cut long and filled with the sheep's cheese. Then wrap them in grape leaves and oil them lightly. Now put the bratwurst packages on the grill and fry. After grilling, add the mint yoghurt sauce over the sausages.

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