入门
Australian / New Zealand
Anzac Biscuits
来源: 传统
30 分钟24120 大卡
素食
Sausage Sizzle (Snag in Bread)
The smell of every Bunnings car park and school fundraiser: a barbecued sausage laid diagonally on a single slice of white bread, piled with slow-cooked onions and zigzagged with tomato sauce.
来源
食谱提供 Australian community-fundraiser tradition · 🏺 传统 · The classic charity-BBQ and hardware-store car-park meal
Australian community BBQ — The sausage sizzle is an Australian institution: a fundraising barbecue of sausages served on white bread, run by schools, clubs and — most famously — outside Bunnings hardware stores on weekends. It doubles as a democracy-day tradition, the 'democracy sausage', at polling booths.
Watch it being made · 3 videos
⏱ 30 分钟🍽 2 人份🔥 400 大卡🇦🇺 澳大利亚
步骤
Warm 10ml oil in a wide pan or on a flat BBQ plate over medium-low heat. Add the sliced onions and a pinch of salt.
Cook the onions low and slow, stirring now and then, for 12–15 minutes until soft, golden and sweet. Push them to a cooler side to keep warm.
💡 Low and slow is the secret to the onions everyone actually wants — rushed over high heat they scorch and turn bitter before they sweeten. Give them the full time.
Prick the sausages once or twice, add the rest of the oil to the pan and raise to medium heat.
Cook the sausages 8–10 minutes, turning often, until browned all over and cooked through (75°C inside).
💡 Keep the heat moderate. Blast them too hard and the skins split and char while the middle stays raw — turn often for an even, glossy brown.
Lay one slice of bread flat (butter it first if you like) and set a sausage across it on the diagonal.
Top with a generous tangle of the caramelised onions.
Zigzag over tomato or barbecue sauce, fold the bread around the sausage, and eat immediately while hot.
💡 小贴士
- It's assembled on a single flat slice of white bread, folded — not in a hot-dog bun. Using a bun is the giveaway of someone who hasn't been to an Aussie sausage sizzle.
- There is a genuine national debate over whether the onions go under or over the sausage. 'Under' is the safety-endorsed way (onions don't slip and cause a fall) — but flavour-wise it makes no difference.
- No barbecue? A flat frying pan or grill plate on the stove does exactly the same job for the onions and snags.
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