Best-ever snag rolls

The classic sausage sizzle with a bit of extra pizzazz.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
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.


Best-ever snag rolls
  • 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
  • 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.

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