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Queensland snag recipe
Queensland snag recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate the Aussie sausage with caramelized pineapple for a crowd-pleasing meal.
Ingredients:
  • 432g can pineapple slices in juice, drained, juice reserved
  • 100g (1/2 cup) caster sugar
  • 2 long fresh red chillies, deseeded, cut into 2cm pieces
  • 20.00 ml apple cider vinegar
  • 4 soft bread rolls
  • 4 thick pork sausages
  • Spreadable cream cheese, to serve
  • 1 green shallot, thinly sliced
Instructions:
  • Heat oil in a frying pan over medium-high heat. Cook pineapple for 2-3 minutes on each side until golden and slightly charred. Transfer to a cutting board and chop into chunks.
  • Reduce heat to low. Stir in sugar and reserved pineapple juice in the pan until sugar dissolves, about 2-3 minutes. Increase heat and bring to a boil. Simmer rapidly until mixture turns a light caramel color, about 5 minutes. Add pineapple chunks, chilli, and vinegar. Cook, stirring occasionally, until thick and syrupy, about 5 minutes. Set aside.
  • Preheat a barbecue grill or chargrill pan over medium-high heat. Slice the rolls down the center without cutting all the way through. Gently open the rolls, place the cut side down on the grill, and toast for 3-5 minutes. Cook the sausages on the grill, turning occasionally, for about 10 minutes until done.
  • Spread the cut sides of each roll generously with cream cheese. Stuff a sausage into each roll and generously top with pineapple relish. Sprinkle shallots over the top and season with plenty of freshly ground black pepper.

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