About the Recipe
Simple but effective Aussie sausage sizzle. If you want to get fancy, you could even make your own sausages! Prioritising good quality meat for that great flavour.
For the Garlic and Herb Beef Sausages (Homemade) - makes 10
750g Beef
350g Fatty Pork Shoulder
1/2 tbsp Black Pepper
1 tbsp Garlic, chopped
½ Lemon, zested
1/4 tsp Celery Seed
1/4 cup White Wine, optional (sub for water)
3 tbsp Basil or Parsley, chopped
Hog Casings
Take out some hog casings and set in a bowl of warm water.
Make sure the meat is chilled by leaving it in the fridge overnight or freezer for an hour. It’s important for the meat to stay cool to maintain a good texture.
Chop the meat into small chunks before blitzing in a food processor until a coarse mince. Add the Black Pepper, Garlic and Herbs before blitzing a couple more times until at a desired texture.
Add the wine and lemon zest and using your hands mix in one direction until the mixture starts to bind together.
Using a wide funnel stuff the sausage meat into the casings by pressing the meat down with a rod. Twist of links by pinching the sausage down and twisting first in one direction and with the next link the opposite direction
Hang the sausages in a cool place for up to four hours. Then move to the fridge for longer storage.

Ingredients
For the Grill
10 Garlic and Herb Beef Sausages, homemade or store bought
1-2 Large White Onions, thinly sliced into moons
2 Tomatoes, thinly sliced
2 Beetroots, sliced
½ cup Vinegar
2 tbsp Sugar
½ tsp Salt
½ tsp Pepper
10 Crunchy Bread Rolls
For the Coleslaw
¼ Head Lettuce, shredded
¼ Head Red Cabbage, shredded
¼ Head White cabbage, shredded
2 Carrots, thinly sliced
2 tbsp Mayonnaise
¼ Lemon, juiced
1 tsp Caraway Seeds
Preparation
Base
Heat the vinegar, sugar, salt and pepper in a small saucepan until the sugar has dissolved. Pour over the beetroot and set aside. Drain the beetroot when ready to serve.
Caramelise the onion over a medium for 10-15 minutes or until a nice golden colour develops and then set aside.
Meanwhile prepare the coleslaw by tossing the sliced lettuce, cabbage, carrots with the mayonnaise, lemon juice and caraway seeds.
On the BBQ
Light the Barbecue and wait until the coals grow white hot. Set up a 2 zone grill by pushing the coals to one side.
Grill the sausages on the indirect heat for 4-5 minutes until the skin turns a golden brown. Turn 90 degrees and repeat until all sides are cooked.
In a Pan
In a pan on medium heat add some oil and heat until shimmering. Add each sausage and cook for 4-5 minutes until the skin turns a golden brown. Turn 90 degrees and repeat until all sides are cooked.
To Serve line a bun with your favourite condiment (we recommend relish or ketchup) and layer in the beetroot, coleslaw, sausage, onions and fresh tomatoes.