Charcoal Sausages with Three Sauces

It is not necessary to pierce the sausages before frying, but it is advisable - piercing will prevent the sausages from cracking ugly.

Ingredients

• 1.5 kg assorted sausages
• salt, freshly ground black pepper
• vegetable oil
• 500 g natural Greek yoghurt
• 1 large bunch of mixed greens (cilantro, parsley, green onions)
• 3 cloves of garlic
• 3 ripe tomatoes
• 1 jar sun-dried tomatoes in oil
• 2 tbsp. l. BBQ sauce
• 100 g applesauce
• 2 tbsp. l. dijon mustard
• 3 tbsp. l. mustard seeds
• 1 tbsp. l. liquid honey

Directions

1. Pierce the sausages in several places with a toothpick, brush with oil. Light the coals in the grill or barbecue cauldron (they should be covered in white ash), or reheat the grill. Anneal the grate and grease.
2. For applesauce and mustard sauce, mix all the ingredients until smooth, salt and pepper, refrigerate.
3. For yoghurt sauce, peel the garlic, chop along with the herbs. Combine the herbs and garlic in an immersion blender, salt and pepper, beat with a blender, add yogurt, beat again. Refrigerate.
4. For the tomato sauce, slice the fresh tomatoes and drain most of the oil from the sun-dried ones. Mix all the ingredients in a blender, season with salt, pepper, chop so that the pieces remain. Refrigerate.
5. Grill the sausages over charcoal, turning once every 1.5 minutes, until cooked through. Serve with assorted sauces.