What? Did you say "gourmet sausage sizzle"? To the average Australian, that means onions and cheese. But to the creators of Snag Stand, it means almost anything.
We all grew up with it. Sundays by the barbecue, mum by the pool drinking a shandy, dad mastering the grill. Charred meat wafts through the air and you waste no time in getting your Wonder-White ready. So what changed? That's easy. Now days, we live in a health conscious world. A sausage and bread isn't always gonna cut it.
In the new Westfield underneath Sydney Tower, is the next stage in sausage sizzle. A quantum leap in sizzolution, the future of our snag: Snag Stand. Situated on the top floor, its popularity makes it easy to find. I know what you must be thinking. How can you make this Aussie favourite gourmet? Well Snag Stand has fifteen answers for you. Firstly, the use Australia's most respected and awarded Artisan Butchers. All produce is lean, low fat and gluten free with no artificial colours. Every sausage is hand crafted in small batches to ensure the highest of quality. Their sausages range from Wagyu beef, pork & fennel, chick & rocket, chorizo, veal, vegetarian, lamb & rosemary, frankfurter, bratwurst and of course, Aussie beef. Now, a large range is only the first step in the large gourmet staircase. For me, it's all about the garnish.
From garlic and butter mash to Spanish goats cheese to shaved parmesan to truffle aioli all the way through to sauerkraut, there is something for every country, culture and person. I personally couldn't go past the "The Greek". As written in their menu, a lamb & rosemary sausage "Grilled and served on a toasted poppy-seed roll with fresh tomato, onion, olive salsa, crumbled fetta and tzatziki." Simply amazing. Give it a try. You'll never look at a sausage in the same way.
And to make it even more Aussie the bloke in the photo is wearing good ol' Dunlop Volleys and both the girls are in thongs. I just hope this isn't their daily CBD business attire. The place sounds great but I still like the $2.50 sausage sangers each weekend at Bunnings. I just don't know if I can stretch to fetta and tzatziki. Dunno how it would taste after I smothered it with Tomato Sauce.