Australia Day Sausage Sizzle with a Difference

It’s our national day when we spend the day celebrating our wonderful country and the fantastic way of life it affords us.  Our friends are here, the pool is sparkling, the drinks are on ice and the barbecue is set to go.

What better, truly Australian lunch than a Sausage Sizzle?  But let’s make it a bit different, a bit special – it is Australia Day after all.  Pork sausages, sliced on top of grilled, crushed cherry tomatoes with basil on a grilled baguette, all smothered in balsamic onions and Italian sausages, sliced on top of ricotta, again on a grilled baguette and topped with balsamic onions.

Quantities of sausages depend on how many you are serving.

Balsamic Onions

2 large Onions, halved and thinly sliced

2 tbspn EVOO

1/2 cup Balsamic Vinegar

Salt & Pepper

1/2 tspn Cinnamon

1/4 cup Tomato Ketchup

1/2 cup Water

Put oil, onions, balsamic vinegar, salt and pepper in a medium frypan over medium heat and cook, stirring frequently for about 15 minutes until thick and saucy.  Sprinkle over the Cinnamon and cook for a further minute and then add the ketchup and water, stir together and cook for another 10 minutes, stirring occasionally.  Remove to a serving dish and allow to cool to room temperature.

Pork Sausage Sizzle

Good quality Pork Sausages

Punnet of Cherry Tomatoes

Basil Leaves

Salt

EVOO

Baguette, sliced and cut into Sausage size lengths

Put sausages on grill,  coat Tomatoes in EVOO and place on grill plate.  When tomatoes are charred remove and put in a bowl with torn basil leaves, sprinkle with salt and a little EVOO and crush lightly with a fork or potato masher – be careful not to be too forceful as they can burst and are hot – not very nice if it hits you!

Grill the baguette and then load up with the cherry tomatoe mixture, sliced pork Sausage and top off  with the balsamic onions.

Italian Sausage Sizzle

Good Quality Italian Sausages

Ricotta Cheese

Baguette, sliced and cut into Sausage size lengths

Grill the sausages and the baguette, thickly spread the ricotta onto the baguette and load up with the sliced Italian sausage and top with the balsamic onions.

Happy Australia Day!




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