Are you lacking inspiration for dips and sauces to accompany your BBQ sausages this summer? Do you want to add new flavors to your grilling nights? In this article, we share some excellent dip and sauce recipes to enhance your sausages. l’épicierSweet, salty, smoky, tangy, or spicy, there are easy-to-prepare sauces to satisfy every palate. Don't settle for boring condiments; impress your guests with these delicious sauces and dips for your BBQ sausages!

Tzatziki Dip

One of the most popular dips in the world is tzatziki sauce. This is a creamy, fresh sauce made with yogurt, cucumber, garlic, and lemon juice. Tzatziki sauce is perfect with sausages, especially lamb merguez l’épicierbecause it complements their slightly spicy side with its refreshing taste.

Ingredients:

  • 1 cup plain Greek yogurt
  • 1/2 English cucumber, peeled and grated
  • 2 garlic cloves, chopped
  • 1 c. lemon juice
  • 1 tablespoon chopped fresh dill or 1/2 tablespoon dried dill
  • Salt and pepper, to taste

Mix all the ingredients in a bowl and let the dip sit for about 30 minutes in the refrigerator to allow the flavors to develop.

A small bowl of tzatziki sauce sits on a wooden table, surrounded by a cucumber, a lemon, fresh herbs, and salt and pepper.

Ranch dressing with pickles

This classic American sauce is ideal for adding a creamy and savory touch to your sausages. With its combination of herbs and spices, ranch sauce brings a depth of flavor that perfectly complements the sweet and smoky flavor of BBQ sausages l’épicier.

Ingredients:

  • 240 ml of mayonnaise
  • 240 ml of sour cream
  • 50 ml of pickle juice
  • 100 ml of buttermilk (or 1 tbsp of lemon juice)
  • 1/2 tsp. salt
  • 30 ml of parsley
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt, to taste

Mix all the ingredients together in a bowl. Adjust the sauce to your taste and let the flavors develop in the refrigerator for at least 30 minutes before serving.

A plate of BBQ grilled sausages with a bowl of ranch dip

Pepper Jam

This pepper jam is very versatile, as it can be served with many grilled foods, and it is an ideal condiment for sandwiches the day after the BBQ. It goes well with hot Italian sausages l’épicier It works wonderfully, as its sweet and sour flavor perfectly balances the spiciness of the meat. Make multiple batches and always keep some on hand: you'll definitely want to use it in many different ways! The jam keeps for a few weeks in the refrigerator and freezes very well.

Ingredients:

  • 200g diced onions (fresh or frozen)
  • 400g cubed red peppers (fresh or frozen)
  • 150g sugar
  • 100 ml of cider vinegar
  • 1/2 tsp dried tarragon
  • 1 tsp crushed fennel seeds
  • 1 C. salt
  • 1/4 tsp ground black pepper
  • 20 g cornstarch

Sweat the onions and red peppers for 10 to 15 minutes, without browning them. Add the sugar, vinegar, and spices and simmer for 15 to 20 minutes. Finally, dilute the cornstarch in a little water to create a smooth paste, which you can whisk into the jam. Bring to a boil for 2 minutes, stirring constantly, then transfer the mixture to a container to cool to room temperature. Chill completely in the refrigerator before using.

Close-up of two hands dicing red peppers on a cutting board

Creamy garlic and parmesan dip

This delicious sauce made with yogurt, fresh garlic and Parmesan cheese is perfect to accompany mild Italian sausages l’épicier. The combination of rich Parmesan and pungent garlic creates a harmonious blend of flavors that beautifully complements sausages. It's incredibly creamy and full of character, making it a perfect addition to any BBQ. Plus, it's super easy to make.

Ingredients:

  • 1/2 cup of 5% plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tbsp lemon zest
  • 1/2 tbsp lemon juice
  • 1/2 tsp garlic, very finely chopped
  • Fresh herbs, to taste
  • Salt and pepper

In a bowl, mix all the ingredients, adjust the taste of the dip to your liking and let the flavors develop in the refrigerator for at least 30 minutes before serving.

Large chunks of Parmesan cheese garnished with basil leaves and a head of garlic

Beer and Cheddar Dip

Sausages with bacon and cheese l’épicier They're delicious on their own, but with a beer and cheddar sauce, your meal will be even more succulent. This simple recipe can be customized with what you have at home: pickled jalapeno peppers, bacon bits, chopped pickles, roasted red peppers, spices, fresh cilantro, etc.

  • 1 cup grated cheddar cheese
  • 1/3 cup cream cheese
  • 1/2 cup of beer at room temperature
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste

In a saucepan over low heat or in the microwave, melt the grated cheddar cheese with the cream cheese. While whisking constantly, add the beer, Worcestershire sauce, garlic powder, salt, and pepper to taste. You can add more beer if you prefer a thinner consistency.

Pour the sauce into a bowl and serve it with your BBQ grilled cheese and bacon sausages.

A small casserole dish on a wooden table, filled with cheddar and beer sauce, with a baked potato lying nearby.

Plenty of food in reserve!

The épicier offers you quality local meats, tasty fish and seafood and more.

Freezer filled with frozen meats, fish, vegetables and ready-to-eat meals.

Making a little sauce or dip to accompany your sausages is so quick and easy that you won't be able to do without it!

Check out our article on cooking sausages on the BBQ to cook sausages in the best way l’épicier.

On the site of l’épicier, our BBQ file It's brimming with cooking tips, meat recipes, side dishes, and drinks to inspire you when planning your next menu. Among other things:

Happy grilling!

sources:
https://guiderecettes.com/Vinaigrette-ranch-au-jus-de-cornichons-R520752?fastpage=1
https://www.joseedistasio.ca/recettes/entrees-et-apero/trempette-parmesan-et-citron/