Australian Snag



Introduction

Nothing quite embodies the spirit of Australian outdoor cooking like the humble barbecue snag. These sausages, beloved across the country, are a staple at weekend barbies, community gatherings, and family meals. Grilling the perfect snag is an art form, one that combines quality ingredients with precise cooking techniques to achieve that irresistible smoky flavour and satisfyingly juicy bite.

In this guide, we'll take you through the steps to grill the perfect snag, ensuring they're evenly cooked, deliciously browned, and bursting with flavour. We'll also share some recipes for homemade relishes and sauces that will elevate your sausage sizzle into a gourmet experience. From the classic tomato sauce to more adventurous options like spicy mango chutney or caramelised onion relish, these condiments will complement the rich flavours of your sausages and impress your guests. Whether you're a seasoned grill master or a barbecue novice, follow these tips to turn your next sausage sizzle into an event to remember.

Grilling the perfect Australian snag (sausage) is a cherished skill at any barbecue. Here’s a comprehensive guide to mastering the art of cooking snags, along with some delicious homemade relishes and sauces to serve alongside.

 

Grilling the Perfect Snag

Firstly you need to choose the perfect sausage for your barbecue, at University Meat we provide both thick and thin pork sausages along with beef sausages for you to choose from. 

 

Ingredients:

  • Quality snags (beef, pork, or lamb)
  • Cooking oil
  • Salt and pepper

Equipment:

  • Barbecue grill
  • Tongs
  • Grill brush
  • Meat thermometer (optional)

Instructions for cooking the perfect barbecue sausage:

  • Preheat Your Grill: Heat your barbecue to medium heat. A grill that’s too hot will burst the snags, while being too cool will cause them to become greasy.
  • Prepare the Snags: Lightly brush each snag with oil. This helps prevent sticking and adds a crispy outer layer. Season with salt and pepper if desired.
  • Grill the Snags: Place the snags on the grill away from direct flames to avoid flare-ups. Grill for about 6-8 minutes on each side, turning occasionally, until evenly browned and cooked through. The internal temperature should reach at least 71°C if you're using a meat thermometer.
  • Rest the Snags: Once cooked, let the snags rest for a few minutes off the heat. This helps redistribute the juices, making them even more succulent.

Whether you're looking for sides, toppings, or complementary dishes, here are some foods that pair wonderfully with a grilled snag:

 

Side Dishes for your Barbecue

  1. Grilled Vegetables - Mix a variety of vegetables such as capsicum, zucchini, onions, and mushrooms. Lightly coat them in olive oil, season, and grill alongside the snags for a healthy and colourful side.
  2. Coleslaw - A classic creamy or vinegar-based coleslaw adds crunch and a refreshing contrast to the rich, meaty flavour of the sausages.
  3. Potato Salad - A creamy potato salad with mustard and mayonnaise dressing is a hearty and popular choice at any barbecue.
  4. Garden Salad - A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette offers a fresh, light side that balances the meal.
  5. Corn on the Cob - Grilled or boiled corn on the cob, brushed with butter and sprinkled with salt, makes a sweet and satisfying addition.

 

Toppings

  1. Sautéed Onions - Softly sautéed onions in butter or oil are a must-have topping for any snag. They add a sweet and mellow flavour that complements the meat beautifully.
  2. Mustard - From classic yellow to spicy Dijon, mustard is a traditional condiment that packs a punch.
  3. Barbecue Sauce - Smoky or sweet, barbecue sauce is a favourite for adding moisture and a flavour boost.
  4. Ketchup - A traditional topping that provides a tangy sweetness that goes perfectly with the smoky flavour of the sausages.
  5. Pickled Relishes - Pickles, beetroot, or jalapeño relishes can add an exciting zing to your snag.

 

Homemade Relishes and Sauces to have with your Barbecue

Tomato Relish:

  • 500g ripe tomatoes, chopped
  • 1 red onion, finely diced
  • 100g brown sugar
  • 100ml apple cider vinegar
  • 1 tsp mustard seeds
  • Salt and pepper to taste

Instructions:

  • Combine all ingredients in a saucepan over medium heat. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

Caramelised Onion Relish:

  • 3 large onions, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar

Instructions:

  1. Heat oil in a frying pan over low heat. Add onions and cook gently for 15-20 minutes until soft and golden.
  2. Add balsamic vinegar and brown sugar, increase the heat to medium, and cook for another 5-10 minutes until sticky and caramelised.

Spicy Mango Chutney:

  • 2 ripe mangoes, peeled and chopped
  • 1 red chilli, finely chopped
  • 100g sugar
  • 100ml apple cider vinegar
  • 1 tsp ginger, grated
  • 1 tsp cumin seeds

Instructions:

  • Place all ingredients in a saucepan. Bring to a simmer and cook for 30 minutes until thick and pulpy. Cool before serving.

Each of these relishes and sauces can be made in advance and stored in the refrigerator, ready to complement your perfectly grilled snags. Serve the snags with these condiments, some fresh bread rolls, and a crisp salad for a truly satisfying meal.

 

Conclusion

Mastering the art of grilling the perfect Australian snag is a delightful endeavour that promises not only a delicious meal but also a chance to partake in a cherished culinary tradition. By following the simple steps outlined for preparing and cooking snags, you can ensure that each sausage is cooked to perfection, boasting a succulent interior and a beautifully crisp exterior.

Moreover, complementing your snags with homemade relishes and sauces elevates the humble barbecue to a gourmet level, offering a feast of flavours that enhance the natural goodness of the meat. Whether it’s a robust tomato relish, a sweet and tangy caramelised onion, or a spicy mango chutney, these condiments are the perfect partners to your beautifully grilled snags.

So fire up the grill, gather your friends and family, and enjoy the convivial atmosphere of a traditional Australian barbecue. With a little practice and the right ingredients, you’re well on your way to becoming a snag-grilling aficionado, ready to impress at your next outdoor gathering. Happy grilling!