Non-VegetarianAustralian cuisine Street Food

Barbecued Sausages with Bread and Onions

Name: Barbecued Sausages with Bread and Onions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 8 pieces thin beef sausages; 3 large brown onions; 2 tbsp Vegetable oil; 8 slices soft white sandwich bread; 80 ml australian tomato sauce; 60 ml Barbecue sauce; 40 g mild yellow mustard; 0.5 tsp sea salt

Sizzling beef sausages and sweet caramelised onions served folded inside soft white bread with a generous squeeze of sauce.

🇦🇺Australia· Queensland

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 510 kcal

Ingredients

0 of 8 gathered

Servings

8 pieces thin beef sausages — often called snags, around 600 g total
3 large brown onions — peeled and sliced into thin half-moons
2 tbsp Vegetable oil — for greasing the hotplate
8 slices soft white sandwich bread — fresh square sliced bread
80 ml australian tomato sauce — classic savoury tomato sauce
60 ml Barbecue sauce — smoky or sweet style
40 g mild yellow mustard — American or English style
½ tsp sea salt — to season onions

Equipment

•Barbecue with flat hotplate (or large flat frypan)
•Long metal tongs
•Metal spatula
•Chef knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 27 g
carbs: 44 g
fibre: 4 g
protein: 22 g
calories: 510 kcal

Instructions

1
Preheat the barbecue hotplate over medium heat and brush with vegetable oil.
2
Scatter the sliced onions onto one half of the hotplate.
3
Season the onions with sea salt to help them release moisture.
4
Cook onions for 15 minutes, stirring often with a spatula until soft and golden brown.
5
Place the sausages on the other side of the hotplate over medium-low heat.
6
Cook sausages for 10 to 12 minutes, turning regularly until browned and cooked through.
7
Move the cooked sausages and onions to the cooler side of the barbecue.
8
Lay a slice of soft white bread flat on a paper napkin.
9
Spoon a line of caramelised onions diagonally across the bread.
10
Place a hot sausage on top of the onions along the diagonal.
11
Drizzle with tomato sauce, barbecue sauce, or mustard to taste.
12
Fold the two opposite corners of bread up around the sausage and serve.

Chef's tips

Cook the onions low and slow so they caramelise properly rather than burning. Do not pierce sausage casings with forks to keep the meat juicy.

Ingredient substitutions

thin beef sausages → pork sausages or plant-based vegetarian sausages
soft white sandwich bread → gluten-free sliced sandwich bread or long hot dog rolls

Storage

Keep leftover cooked sausages and onions in an airtight container in the fridge for up to 3 days.

Reheating

Reheat sausages and onions in a hot frypan with a dash of oil over medium heat until piping hot.

Common mistakes to avoid

•Cooking over too high heat, causing sausage skins to split and onions to char before softening.
•Using thick artisan crusty bread, which cracks when folded diagonally around the hot sausage.

Serving suggestions

Serve immediately wrapped in a single paper napkin with a cold soft drink.Provide squeeze bottles of both tomato sauce and barbecue sauce so guests can choose.