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Barbecued frankfurts with coleslaw
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Prep Time:
12 minutes
Cook Time:
5 minutes
Total Time:
17 minutes
Elevate BBQ night with cured meat sausages and tangy red cabbage coleslaw.
Ingredients:
  • 11.80 gm horseradish
  • 90g sour cream
  • 21.00 gm lemon juice
  • 23.40 gm Dijon mustard
  • 300g cabbage
  • 2 carrots, grated
  • 40.00 ml chopped dill
  • 8 Vienna frankfurts
  • Olive oil, to brush
  • Tomato sauce, to serve
  • Rolls, to serve
Instructions:
  • Soak 16 skewers in cold water for 20 minutes to ensure they don't burn. If short on time, feel free to skip this step.
  • In a large bowl, combine horseradish, sour cream, lemon juice, and mustard. Season to taste. Add cabbage, carrot, and dill, toss well, and let it rest.
  • Preheat a chargrill plate or barbecue on high heat. Halve the frankfurts, skewer them if desired, and brush with oil. Grill for 2-3 minutes, flipping occasionally, until they are heated through and nicely browned. Serve with a side of coleslaw, tomato sauce, and buttered wholemeal rolls.

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