An Aussie Sausage Sizzle

The first time I've heard of a sausage sandwich here in Sydney was when we toured the city. Heaps of sites to see and wonderful places to visit, and almost everywhere its there. The sausage sizzle. This is amongst the countless fish and chips shops, which I will reserve for another time. At first, I thought it was odd - eating sausage (my thought compared this to the PinoyLongganisa) served on bread instead of rice. But living here for almost 3 years, I have come to take it as part of my credo of "learning to be an Australian". Its actually not just in the shops and kiosks, its also the easiest thing to spot in markets, in soccer games, in school fetes, fundraising events, etc.

The "sausage" can be bought from any butcher or at the supermarket cold section. This is either fried or grilled, as is or skewered.

The mushrooms are sliced and either cooked on the flat grill alongside the sausage, or sauteed with a little oil and seasoned with salt and pepper. I use butter to do this.

The onions are sliced thinly, and like the mushroom can be grilled or sauteed, in a little oil. When slightly translucent, drizzle with some balsamic vinegar and a little sugar.

The sausage along with grilled mushrooms and glazed onions are now one of the food groups we have in our monthly menu, served on a white bread or the real sausage rolls with tomato or barbeque sauce. This we serve alongside some salad greens and boiled corn on the cob. A simple and easy meal on a lazy autumn weekend, and gulping it all down in front of the TV.