This month is all about the great sausage sizzle. Now that the weather is slightly warming up, I reckon it’s time to fire up the BBQ.
All you need is cheap white bread, good quality snags, fried onions and tomato sauce. Anyone who uses BBQ sauce, or other condiments, should be strung up. It’s sacrilegious. Here we go – this is my ultimate sausage sizzle! Ingredients 4 thick beef Coorong Angus sausages from Feast! Fine Foods 1 tablespoon vegetable oil 2 brown onions, finely sliced Sea-salt flakes and freshly ground black pepper (to season) 1 tablespoon malt vinegar 2 teaspoons brown sugar 4 slices of white non-hand crafted or artisanal bread, the cheaper the better. To be posh, cut the crusts Method
- Preheat barbecue grill to medium. Pierce sausages all over with a fork. Add to grill and cook, turning, for 10 minutes, or until just cooked through.
- Meanwhile, heat oil on grill, and then add onion and season with salt and pepper. Cook for eight minutes or until onion is well browned and reduced by half. Sprinkle with vinegar, then sugar. Set aside.
- 3kg ground tomatoes
- 3/4 cup distilled white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 3/4 teaspoons salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon mustard powder
- 1/4 teaspoon finely ground black pepper
- 1 whole clove
- Pour ground tomatoes into a slow cooker. Swirl a quarter of a cup of water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper and a whole clove. Whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the tomato sauce using an immersion blender, about 20 seconds.
- Ladle the tomato sauce into a fine strainer and press the mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained tomato sauce to a bowl. Cool completely before tasting. Season with salt, black pepper or cayenne pepper.