Vegan Grilled Sausages in a Bun: 4 Irresistible Topping Ideas for Your Next BBQ

For the Classic Grilled Sausage:

1. Heat some canola oil in a pot over medium heat.
2. Slice the red cabbage into thin strips, add it to the pot, and sauté for 3–4 minutes, stirring occasionally.
3. Deglaze with red wine, add sugar, and reduce the heat slightly. Let the cabbage simmer until the wine has completely evaporated.
4. Season with salt and pepper to taste.
5. Warm the buns in the oven if you like. Place one sausage in each bun and top with red cabbage, crispy fried onions, mustard, and ketchup.

For the Mexican Grilled Sausage:

1. Start by preparing the guacamole: Mash the avocado flesh in a bowl with a fork. Stir in the chopped red onion and season with lime juice, salt, and pepper.
2. Roughly crumble the vegan nachos. Warm the chili beans in a small pot. Meanwhile, finely chop the coriander.
3. Warm the buns in the oven if desired. Place the sausages inside and top with guacamole, salsa, crumbled nachos, chili beans, coriander, and jalapeño rings.

For the Bánh mì Grilled Sausage:

1. First, prepare the pickled vegetables: Cut the carrot and daikon into thin strips. In a small pot, bring vinegar, water, sugar, and salt to a boil or stir well until dissolved.
2. Place the vegetables in a jar or small bowl and pour the brine over them. Let them sit for at least 30 minutes, or overnight in the fridge for best results.
3. Slice the cucumber into thin strips. Warm the buns in the oven if you want.
4. Place a sausage in each bun and add vegan mayo, vegan pâté, pickled vegetables, cucumber, fresh coriander, and sriracha sauce.

For the Thai Grilled Sausage:

1. Finely chop the white cabbage, red cabbage, and carrots. Massage the cabbage mixture with some salt for about 5 minutes until it softens.
2. Add vegan mayo, curry powder, maple syrup, vinegar, and pepper, then mix well. Let it marinate for at least 15 minutes to develop the flavors.
3. Slice the chili peppers into rings and roughly chop the peanuts.
4. Meanwhile, thinly slice the onion and place it in a jar or bowl.
5. For the pickling liquid, combine vinegar, water, brown sugar, and sea salt in a small pot. Bring to a simmer while stirring, then remove from heat and let cool briefly.
6. Pour the warm liquid over the onions until they’re fully covered. Seal and refrigerate for at least 30 minutes.
7. Dice the shallots, finely chop the garlic and peanuts. Toast everything dry in a small pot, stirring regularly, until golden brown and fragrant. Remove from heat and let cool.
8. Mix the cooled peanut-shallot-garlic mixture with lime zest and chopped coriander.
9. Warm the buns in the oven if desired and serve the sausages inside. Top with the curry coleslaw, gremolata, pickled onions, and sesame seeds.