Barbecue snags are a type of Australian sausage, generally prepared using beef, pork, garlic, and onions. Normally thick in texture with a mild flavour, barbecue snags are usually served along with mashed potatoes, grilled onions, tomato sauce, barbecue sauce, chutneys and loaves of artisanal bread on the side.
It can also be eaten as a main meal where it is accompanied by a range of side dishes and salads. Today, there are many different variations of snags using several modern, gourmet fillings. Some of them include lamb and rosemary, chicken and cheese, or beef and red wine.
There are also many different variations of sauces that are served along with barbecued snags. For example, a complete meal is often accompanied by ketchup combined with brown sugar, tomato sauce or Worcestershire sauce. People also consume snags with spicy barbecue sauces like chipotle mayonnaise.
Origin & Cultural Significance
The Australian National Dictionary Centre confirms that “snag” is an Australian slang word for “sausage”. They suggest that it probably originated from the former British slang for “light meal”. However, it does not specify how “snag” came to be applied to sausages.
A user submission on the Outback Dictionary states that barbecue snags are typically the “dry inedible [type of] sausage served overcooked with burned onion and sauce for two dollars fifty as fundraisers outside hardware stores”.
Today, they are considered to be a staple of practically all Australian barbecue parties. They are often seen being served at several community events.
- Beef sausages - 1kg
- White bread - a slice per sausage
- Onions - 2
- BBQ or tomato sauce
- Begin by taking the onions and slicing them. Now, take a pan and put two tablespoons of oil in it. Over medium heat, sauté the onions and cook until they turn golden brown in colour. Once done, keep the pan aside.
- Now, take another pan and heat two tablespoons of oil in it. Add the sausages to the oil and fry them. Cook until they are browned throughout. Make sure you flip the sausages from time to time. This will allow them to cook evenly from all sides.
- When you’re almost done, carefully slice all the sausages through the middle to butterfly them. It’s time to turn them over, allowing the insides to cook properly as well.
- After the sausages reach your preferred level of doneness, it’s time for plating. Take a sausage and place it diagonally on a slice of white bread. Add sauteed onions to the top, and drizzle with either tomato or barbecue sauce. Repeat for the rest of the sausages, and there you have it! Your delicious barbequed snags are ready to be served.
You can also prepare the sausages directly on a flat-top grill, if you have one. However, it is recommended in some recipes to simmer the sausages in water before cooking them. Allow the sausages to cook for about30 minutes before they are placed on the grill. But if you’re going for a simpler at-home cooking experience, frying them in a pan will produce good results.
Amount Per Serving: Calories: 627Total Fat: 53gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 26gCholesterol: 120mgSodium: 1401mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 25g