While many countries can claim expertise in the barbeque, Australia has a special place when it comes to snags. The humble sausage has certainly changed a lot over my lifetime. Formerly made from a collection of fillers, fat, gristle and meaty unmentionables, Australia now produces some amazing snags. We’ve branched out from beef sausages into pork, lamb, turkey, duck, chicken, kangaroo, crab and crocodile to name but a few. So it should come as no surprise that an Aussie team of butchers dubbed the Australian Steelers took out the trophy for the World’s Best Pork Sausage at the World Butchers Challenge in Belfast, Ireland earlier this year.
All this month (August) you can eat their winning pork, provolone and truffle snag at home just by visiting on of the Australian Steelers’ home butcheries. In Sydney that means heading to see team member Colin Garrett at Colin’s Butchery in Zetland, or Adam Stratton and Paul Brady at Tender Gourmet Butchery which have stores in Macquarie Park, East Gardens, Bondi Junction or Hornsby.
At home we did a comparison between Tender Gourmet's award-winning Pork Truffle and Provolone Sausage ($10.50/500g) and their standard Pork Snag ($8.50/500g) against mash and apple sauce, with Brussels sprouts passed separately for a classic winter dinner. While I was very taken with the competition winning snag, my dining companion preferred the straight up pork sausage. Both were kid-friendly (well cat friendly in my case), and lean without being dry. While they're certainly classy enough for dinner, the simplicity of the plain pork snag made me want to wrap it up in a slice of soft, processed white bread with charred onions and lashings of barbeque sauce.
Tender Gourmet Butchery
71-91 Spring Street, Bondi
Ph: (02) 8095 8702