By Leigh O'Connor.
When we think of street food Down Under – what is more Okker
than the humble backyard sausage sizzle. From surf club fundraisers outside
Bunnings to neighbourhood block parties on a hot and steamy Summer night,
sausages have been sizzling on the Australian grill since the beginning of our
Nowadays, we aren’t just talking pork or beef – there is a
gourmet sausage out there with your name on it, from vegetarian to outrageously
patriotic snags like Vegemite and cheese. Slap them on a buttered slice of
bread or roll, lathered with sauce and watch them disappear; or serve them on a
platter, surrounded by cheese, olives, sun-dried tomatoes and artisan
One thing will never change though… sausages, beer and good
times will always be in style!
Many of this country’s providores, butchers and
delicatessens have their own recipes for the ultimate gourmet snag – we take a
look at some of the varieties on offer for your next street food fiesta…
Australia provides an award-winning range of products, taking inspiration
from European techniques to craft an impressive selection of locally made meats
and sausages. Available around the Northern Rivers region and across Sydney
delicatessens, numerous stockists across the country and online, Salumi’s free
range smoked chorizo sausages deliver smoky tones of paprika and
Naturally cold smoking the semi-dried chorizo for 24 hours
of the 48-hour fermentation process, accentuates and broadens the flavours,
making them ideal to add to sauces, soups, stews, pasta and rice dishes – or
simply barbeque and enjoy by themselves.
Perhaps try salsiccia
fresca, traditionally coiled pork sausage in a natural casing, best
cooked on a medium to hot grill to allow the oils to release. Make sure not to
overcook this delicacy so it doesn’t dry out – it is also available uncased in
mince form, for easy inclusion in sauces and a ragu.
With a long-standing passion for traditional handmade
sausages, Sydney’s family-owned The Gourmet Sausage
Company was born in 2012. Every sausage is lovingly created from
time honoured family recipes, with exactly the right lean-to-fat ratio, with
natural casings and no artificial ingredients, colours or flavours.
Available from the company shop in Glendenning, Sydney and a
range of local retailers, expect snags like chicken, feta, pistachio and
rocket; Parmesan and tomato beef chipolatas and lamb Shiraz with Middle Eastern
spices. A range of gourmet beef burgers is also available, along with tempting
barbeque recipes such as pork sausage hotdogs with caramelised onion.
For those who fancy a taste of Germany on their sausage
Fine Foods in Hoppers Crossing delivers traditional bratwurst, made
from 100% Australian pork. Mildly spiced with a touch of pepper, enjoy these
bad boys straight from the pan or grill, sandwiched between bread or roll of
choice, lathered with mustard.
Wagners also makes Munich weisswurst – pork with a touch of
parsley, garlic flavoured kransky and smoked frankfurter-style Vienna hot dogs.
Migrating to Australia in 1989 and settling in Melbourne, managing director Tom
Wagner brings a family tradition of German smallgoods Down Under and also
operates an event catering business to outdoor events in Victoria, as well as
Adelaide and Sydney.
The Sausage Factory in
Dulwich Hill is home to Chrissy’s Cuts – flavoursome gourmet sausages that are
delicious enough for adults and nutritious enough for kids, so the whole family
can have dinner together. Hand twisted in small batches and made from real
meat, these delectable morsels are available to eat in house or take them home
to share with family and friends.
Catering to the inner carnivore with tasty, chunky snags
like pork, bacon and maple syrup: kangaroo, Dorrigo pepper and aniseed myrtle, and
lamb, sumac and mint; vegetarians are also not forgotten with Italian milk
cheese sausages – made from scarmoza, zucchini, almond and currants.
Providing traditional smallgoods and sausages to Australian
families since the 1970s, Hahndorf Gourmet in Royal
Park showcases a range of fresh and cooked produce with European, Baltic and
Continental flavours. Expect choices such as old English pork sausages, chicken
and bacon with parsley, onions and carrots, South African Boerewors made with
coriander and pepper and German bratwurst.
For something different, throw some chevapchichi skinless
snags – made with pork, beef and spices – onto the barbie and listen to the sizzle.
Hahndorf’s also has pljeskavica hamburger spiced beef patties and a range of
cooked sausage options like bockwurst, Spanish chorizo, Hungarian csabai and
Continental Polish sausage with paprika, garlic and cracked pepper.
Combining his own authentic recipes with Australian produce,
Mick Ferrero has created a range of gourmet delights to assuage any hunger
pangs through The
British Sausage, Ham & Bacon Co. This third generation UK
butcher who immigrated here in the early 90s, Mick’s first snags were whipped
up as a treat for his new found friends in the back of the neighbourhood
Now he has a range of smallgoods available at retailers
around the country, all made at the company premises in Bibra Lake. Within a
few short years, what started out as banter about bangers over a beer has grown
to become a product that people are ravenous for, made with passion, pride and
So next time you go to throw a sausage on the barbie, be adventurous
and try something outside the box!