Barbecue Down Under

Hear about the opening of a restaurant specializing in Australian fare and what do you think of? Grilled food, right? As in the United States, grilling is a favorite pastime in Australia and many individuals there own barbecue grills on which they cook sizzling meals.

Amateur barbecue chefs in Australia are likely to own one of three types of charcoal grills. The most popular is the trolley barbecue, which has a grate, hot plate, burners and accessories, and is mounted on wheels so it can be easily moved from one place to another. Another is the kettle barbecue, which has a grate and works well for smoking and roasting meat over hot coals. The last is the hibachi barbecue, which has a grate with a tray underneath for charcoal and works well for small spaces.

Gas and electric grills are also available, but as in the States, many barbecue chefs in Australia prefer using charcoal grills. Still, there are some who like using gas or electric grills because of the benefits they provide. While gas grills heat up quickly and burn cleanly, electric grills use very little power and take up very little space. They work well in small spaces, but because they do not get as hot as gas grills, they are not recommended for large-scale barbecues.

Grilling in Australia is not that much different than it is in the United States. The equipment and methods are similar. With charcoal grills, for example, barbecue chefs often use artificially manufactured briquettes and roast meat slowly. The food, on the other hand, varies. While Americans may grill hot dogs and hamburgers, for example, Australians may have a sausage sizzle.

Sausage sizzles may be held for family and friends or used as a fundraiser. Either way, sausages are marinated, grilled and served with sliced bread, onions and ketchup. Sound good to you? Why not have your own sausage sizzle? Here are instructions for making the sausages.

Sausage Sizzlers

Water

4 lb. beef or pork sausage

1 bottle of marinade of your choice

2 lb. onions, sliced

Olive oil

Sliced bread

Ketchup (optional)

Fill a saucepan with water, add sausages and heat until boiling. Turn down heat and simmer 5 minutes. Drain and refrigerate. Heat up grill and pour marinade into a bowl. Remove sausages from refrigerator and place on grill. Brush with marinade and cook 1 minute. Turn over, baste other side and cook 1 minute. Continue turning and basting sausages 10 more minutes, or until cooked through. Brush once more with marinade and remove from grill. Place onions in a skillet, drizzle with olive oil and cook. Serve with sausages, bread and a dollop of ketchup, if desired.

Having a sausage sizzle can be great fun, and creating the food for it is easy. Consider turning your next barbecue into a sausage sizzle that everyone will savor.