Name: Best-ever snag rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tablespoon extra virgin olive oil; 2 medium brown onions (300g), sliced thinly; 2 teaspoon balsamic vinegar; 1 teaspoon brown sugar; 4 good-quality pork sausages (320g); 20 gram (¾ ounce) butter; 200 gram (6½ ounces) swiss brown mushrooms, sliced thinly; 1 teaspoon finely chopped fresh rosemary leaves; 40 gram (1½ ounces) mixed salad leaves; 4 long bread rolls (200g), toasted lightly; 1/3 cup (100g) aioli

Best-ever snag rolls

The classic sausage sizzle with a bit of extra pizzazz.

Serves 4

Prep

10M

Cook

20M

Total

30M

It’s only appropriate that our best-ever snag rolls make it into The Australian Women’s Weekly’s ‘Best Ever Recipes’ cookbook. These family favourites are always a hit at the dinner table.

Ingredients

1 1/2 tablespoon extra virgin olive oil

2 medium brown onions (300g), sliced thinly

2 teaspoon balsamic vinegar

1 teaspoon brown sugar

4 good-quality pork sausages (320g)

20 gram (¾ ounce) butter

200 gram (6½ ounces) swiss brown mushrooms, sliced thinly

1 teaspoon finely chopped fresh rosemary leaves

40 gram (1½ ounces) mixed salad leaves

4 long bread rolls (200g), toasted lightly

1/3 cup (100g) aioli

Method

1.Heat 1 tablespoon of the oil in a medium frying pan over low heat; cook onion, stirring occasionally, for 10 minutes or until golden brown and beginning to caramelise. Add vinegar and sugar; cook, stirring, for 3 minutes or until caramelised. Remove from pan.

2.Heat remaining oil in same pan over medium-high heat; cook sausages, turning frequently, for 8 minutes or until browned and cooked through.

3.Meanwhile, heat butter in a large frying pan over medium heat; cook mushroom and rosemary, stirring occasionally, for 3 minutes or until mushroom is golden brown. Season to taste.

4.To assemble, place some salad leaves on each roll, top with some mushroom mixture, a sausage and some onion mixture. Drizzle with aioli.

Recipe is not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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