Start by thinly slicing some onions.
Use the cheapest sausages you can find. Trust us—these mystery meat marvels have just the right blend of unidentifiable bits and pieces to make them deliciously ‘authentic.’
Cheaper snags mean maximum profit for your charity, and every Aussie knows the true flavour of a sausage sizzle comes from sausages that are better left unidentified.
There are 3 other crucial ingredients:
- Cheap White Bread: Only the fluffiest, softest slice will do.
- Cheap White Napkins: Flimsy but functional—an Aussie BBQ staple.
- Quality Tomato Sauce (pronounced ‘saws’): It’s not ketchup, mate; it’s sauce, and it’s non-negotiable!
Separate the sausages by slicing them into individual lengths. Think of it as giving each snag a fair go, just like the Democracy Sausage at election time—every sausage deserves its own place in the lineup! Slice carefully and with purpose, because in the land of Bunnings snags and democracy sausages, each sausage should stand proudly solo.
Place the sausages on a cold barbecue. Let’s be real—by the time you’ve got the snags out, a crowd of hungry Aussies will already be forming, giving you zero time to warm up the hotplate. Embrace the sizzle startup struggle! Cold sausages, impatient crowd—it’s all part of the authentic experience.
Quickly fire up the barbecue. At this point, it’s too late to check if there’s gas in the tank, so let’s hope you came prepared!
Nothing adds drama to a sausage sizzle like the sudden realisation that your fuel might run out halfway through cooking. Fire it up with confidence, cross your fingers, and embrace the thrill of a BBQ that’s one step away from a gas shortage emergency.
Place the onions in a pile next to the sausages, having them piled like this allows the onions to steam and grill at the same time.
Make sure to keep turning the sausages regularly. The BBQ’s just warming up, so it’ll likely go from ‘slow sizzle’ to ‘scorching inferno’ before you know it! Don’t get too comfy—these budget beauties need constant attention.
After 15-20 minutes, those sausages should be ready for a well-earned rest. The easiest test? Just grab a pair of tongs and snip off the end—it’s the sausage sizzle version of a chef’s taste test! If it’s cooked through, they’re good to go. Plus, you get an excuse for a cheeky nibble without anyone judging (you’re just checking, after all!).
Once they're cooked through, turn off the gas and allow the sausages and onions to rest up for 45 minutes on the barbecue.
Allowing this rest period is essential to achieve the ideal Bunnings snag: that perfect contrast of an extra-crispy sausage and the famously soggy onions Aussies know and love. Think of it as the finishing touch—where the snag meets its true, smoky potential. After all, a proper sausage sizzle wouldn’t be complete without that classic, slightly soft bite of onion to balance the crunch!
Make sure to sneak the rest of that sausage you cut with the tongs off the barbecue for yourself while no one’s looking.
Place a slice of white bread on a napkin.
Lay a lukewarm sausage diagonally across the bread, and place the onions on top of the sausage. Now, this taps into the Great Onion Debate, which has two main schools of thought:
• Onions on Top: Adds flavour and aroma, plus it looks classic.
• Onions on the Bottom: Suggested by Bunnings for safety, it keeps onions from falling off and causing slip-ups.
We at Knowby aren’t here to take sides, but we do suggest keeping any stray onions contained – no one wants a sausage sizzle slip up!
Cover liberally with a layer of tomato sauce.
Don’t hold back—this isn’t the time for subtlety. A proper Bunnings snag needs a solid splash of sauce, enough to get a little on your fingers (and the rest on your shirt).
And there you have it, the iconic Bunnings Snag. The cheap sausages coupled with the long resting time makes this sausage and bread the truly authentic Bunnings Sausage Sizzle.
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