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Sekai Gohan
Sausage Sizzle: Australian Grilled Sausage Folded in White Bread
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Beef or pork sausages (snags), raw | 4 | The star: juicy, salty, browned on the barbecue |
| White sandwich bread | 4 slices | The wrapper, soft and neutral |
| Onion | 1 medium | Cooked soft and golden for sweetness |
| Cooking oil | 2 tbsp | For cooking the onion |
| Tomato sauce | to taste | Sweet and sour against the fat of the sausage |
| Butter (optional) | a little | A thin film on the bread that helps hold the onion |
Steps
1Slice the onion thin
Peel the onion and cut it in half from root to tip. Lay each half flat on the board and slice it into thin half-moons. Keep the slices close to the same thickness so they soften together. Break the slices apart with your fingers. They are ready when you have a loose pile of thin, separate strands.
2Cook the onion soft and golden
Heat 2 tbsp oil in a frying pan or on the flat plate over medium heat. Add the onion and turn it through the oil so every strand is coated. Keep it moving with a spatula and let it cook until it collapses and colours. It is done when the onion is soft, limp and golden, the strands have turned translucent and the smell has gone from sharp to sweet. Push it to a cooler part of the plate, or lower the heat, to keep it warm.
3Grill the sausages over medium heat
Heat the barbecue or a second pan to medium. Lay the raw sausages on the hot surface with the raw-meat tongs and set the raw plate aside. Turn them regularly for 10–15 minutes, rolling a quarter turn at a time so every side meets the heat. They are ready to check when the skins are browned all the way round, taut and glossy, and the sizzle is steady.
Keep them rollingTurning often gives an even brown with no pale stripes and no burnt side. A sausage left on one side scorches there while the rest of it lags behind.
4Check the centre with a thermometer
Push the thermometer probe into the thickest part of one sausage so the tip sits in the middle. The sausages are cooked when the centre reads 167°F (75°C). If it reads lower, return them to the heat, keep turning and check again. Move cooked sausages with the clean tongs onto the clean plate. Every sausage you serve has reached 167°F (75°C) in the centre.
Raw and cooked stay apartUse one pair of tongs and one plate for raw sausages and a different pair and plate for cooked ones. Never put cooked sausages back on the tray that held raw meat. Wash your hands with warm running water after handling raw sausages.
5Butter the bread and lay the sausage across it
Lay the slices of bread flat on a board or plate. If you are using butter, spread a thin layer over each slice, all the way to the crusts. Place one hot sausage on each slice, running diagonally from corner to corner. The sausage should sit across the longest line of the bread with two empty corners on either side.
6Top with onion and sauce, then fold
Spoon a mound of onion along the length of the sausage. Squeeze a line of tomato sauce over the top. Lift the two free corners of the bread up around the sausage and hold them together. It is ready when the bread wraps snugly, the onion stays tucked in, and you can hold the whole thing in one hand.
The diagonal foldFolding from the corners leaves the two ends of the sausage poking out and the middle wrapped tight. Hold it at the fold and eat from one end.