Australian Snags are sausages typically BBQ’d or grilled and served in a bread roll or sliced bread, topped with various condiments. This gourmet version features a topping of caramelised onions cooked in beer.
Recipe Intro
Australian Snags are a classic favourite often associated with backyard barbecues and community gatherings across Australia. The sausages typically consist of beef, pork, or a mix of the two, though variations can include lamb, chicken, or plant-based alternatives.
The sausages are traditionally grilled or barbecued, often served on a slice of white bread or a hot dog or soft bread roll. A classic Australian snag is typically topped with tomato sauce, barbecue sauce, mustard, or fried onions.
In this recipe, the sausages are fried for convenience rather than BBQ’d, creating a crispy texture that pairs perfectly with caramelised onions cooked in beer, a technique I first saw on Australian TV several years ago. You can also use this onion condiment for various roasted meats.
Australian Snags Ingredients
- sausages
- bread rolls
- butter
- salad leaves
- avocado
- ketchup, mustard, BBQ sauce (optional)
Caramelised onions:
- avocado
- red onions
- beer
- balsamic vinegar
- brown sugar
Notes
Sausages: Buy your favourite sausages – whether it’s a mix of beef and pork or any other variety, such as lamb
Bread: Use plain white sliced bread, hot dog rolls, or even baguettes for serving the sausages.
Onions: For the best flavour, use red onions, as they are sweet and mild, perfect for caramelising.
Beer: Buy any lager of your choice, don’t use dark beer, as it will overpower the sweetness of the caramelised onions.
Check out these other delicious Australian recipes for more tasty adventures:
How to prepare an Australian Sausages with Onions
Caramelised Onions
- Start by slicing the onions into thin rounds cut in half. You want them thin so they caramelise evenly. Add them to a small pot or pan with some oil and fry for about 3 minutes.
- After that, add sugar to help with the caramelisation, stirring often to ensure it doesn’t stick. Keep frying for another 5 minutes.
- Next, add balsamic vinegar and a splash of beer, stirring frequently, and let it simmer for a few minutes. As the liquid reduces, you’ll want to gradually add more beer. This will keep the onions moist and help them cook down. You need to cook the onions for at least 20 minutes, so patience is essential here! The goal is for the onions to turn syrupy by the end of cooking.
- Once done, set the onions aside.
Sausages
Fry the sausages according to the packaging instructions. Halfway through frying, cut them lengthwise, but not all the way through – just enough to “butterfly” them. This allows the inside to fry quickly and evenly.
Plating / Serving Australian Sausages with Onion
In the same oil used for frying the sausages, lightly toast the bread slices or halved bread rolls until golden brown.
Spread butter evenly on both sides of the bread. Add your condiment of choice – mayo, mustard, ketchup, or BBQ sauce. Place the butterflied sausages on the bread and top them with a generous amount of tasty caramelised onions. Finally, add sliced avocado and some salad leaves of your choice; I’ve used wild rocket for mine! Dig in!
Recipe Card
Australian Snags – Sausages / Hotdog with Caramelised Onions
Ingredients
- 2 red onions - medium-large
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 200 ml beer - lager
- 4 panini or hot-dog bread rolls
- 4 sausages - small to medium size
- 1 ripe avocado
- salad leaves
- 1-2 tsp oil for frying - if using pan
- butter - for spreading over bread rolls
- mayo, mustard, BBQ sauce
Instructions
- Slice onions into thin rounds. Fry in a small pot with oil for 3 minutes.
- Add sugar and fry for another 5 minutes, stirring frequently.
- Add balsamic vinegar and a splash of beer. Simmer and keep adding beer as the liquid reduces. Cook for 20 minutes, until the onions become syrupy.
- Fry sausages according to the packaging. Halfway through, cut them lengthwise to butterfly them. Fry until cooked evenly on both sides.
- In the same pan used for the sausages, lightly toast halved bread until golden brown.
- Spread some butter on both sides of the toasted bread, then add condiments like mayo, mustard, or BBQ sauce. Place the butterflied sausages on the bread and top with caramelised onions. Add avocado and salad leaves.