view our boxes here
Not Your Average Sausage Sizzle!
Sausage sizzles are a summer staple, but this time we’re giving them a serious upgrade. Not Your Average Sausage Sizzle is all about taking that classic BBQ we all know and love and turning it into something a little more exciting, without adding extra stress to your plans. Think juicy sausages tucked into toasted buns and loaded up with bold, unexpected toppings, from Italian Sausage with Lemon Basil Aioli & Olive Giardiniera to a nostalgic Burger-in-a-Bun Sausage Sizzle, plus Loaded Chorizo Hot Dogs and sweet-savvy Tropical Twist Hot Dogs for peak summer vibes. These recipes are fun, fuss-free and made for feeding a crowd, so you can keep the BBQ ticking over while you kick back, relax and enjoy the sunshine with family and friends.
Italian Sausage
with Lemon Basil Aioli & Olive Giardiniera
-
½ cup pitted Sicilian olives
-
½ cup giardiniera (Italian pickled vegetables), drained (mild or hot)
-
2 tbsp capers, drained
-
½ cup mayonnaise
-
1 packet basil (approx 20g)
-
1 lemon
-
2 garlic cloves
-
4 Italian Sausages
-
4 sourdough rolls
-
Dried chilli flakes (optional)
- For the olive giardiniera relish, drain olives, giardiniera and capers. Add to a food processor and pulse 3–5 times until roughly chopped. You want the relish to have texture, not be a paste. Remove to a bowl and set aside. Reserve food processor for step 2.
- Add mayonnaise, basil, lemon zest and garlic to the food processor. Blitz until smooth and bright green. Transfer to a bowl and refrigerate until ready to use.
- Heat BBQ over medium-high heat. Add sausages and cook for 5-6 minutes, turning occasionally, or until browned and cooked through.
- Slice rolls. Add to the BBQ, cut-side down, and toast for 1-2 minutes, until golden and crisp.
- Serve sausages in toasted rolls, drizzle in lemon basil aioli, top with a generous spoonful of olive giardiniera and sprinkle over dried chilli flakes.
- Giardiniera is an Italian-style mix of pickled vegetables, typically containing cauliflower, carrot, celery and chilli, preserved in vinegar and oil. It adds crunch, acidity and gentle heat, making it perfect for cutting through rich sausages and creamy sauces.
- Can’t find giardiniera? Make a mix of the following easy-to-find pickled vegetables: cauliflower, cocktail onions, pickles, and roasted red capsicum.
- Prep ahead! The aioli can be made up to 1 week ahead, and the relish keeps for up to 2 weeks. Store both in an air-tight container in the fridge.
Want to make this at home? We used Fancy Hank's Original Mayo, Community Co Baby Capers, and Abhi's Organic Sourdough Rolls from the Dinner Twist Marketplace.
Burger-in-a-Bun Sausage Sizzle
- 1 baby cos lettuce
- 1 shallot
- 1 jar sliced gherkins
- 600g BBQ beef sausages
- 6 hot dog buns
- 1/2 cup burger sauce (see notes)
- 1 packet salted crisps
- 2 tsp white sesame seeds (optional)
- Thinly shred lettuce, dice shallot and drain pickles (use to taste).
- Heat BBQ over medium-high heat. Add sausages and cook for 5-6 minutes, turning occasionally, or until browned and cooked through.
- Slice buns. Add to the BBQ, cut-side down, and toast for 1-2 minutes, until golden and crisp.
- To serve, add burger sauce to hotdog buns, crisps, lettuce and sausages. Top with diced shallot and gherkins, drizzle over extra burger sauce, and garnish with sesame seeds.
- If you don’t have burger sauce make it by adding 1/2 cup mayo, 2 tsp American mustard, 1 tbsp finely chopped gherkins, 2 tsp juice form gherkin jar, 1 tsp sugar, and 1/4 tsp paprika.
- Add a slice of melty cheese (cheddar, American-style or Swiss) to the sausage while it’s still on the BBQ so it softens before serving.
- To make these snags a bit more kid-friendly, skip the shallot, go light on pickles, and let kids build their own.
Want to make this at home? We used Community Co Crinkle Cut Gherkins, Mondo Butcher & Grocer BBQ Beef Sausages, and Proper Crisps Marlborough Sea Salt from the Dinner Twist Marketplace.
Tropical Twist Hot Dogs
- 225g tinned pineapple pieces
- 1 red onion
- 1 packet coriander (approx 10g)
- 600g BBQ pork sausages
- 4 hot dog buns
- 1/2 cup chipotle & lime mayonnaise
- Drain pineapple pieces, dice onion and pick coriander leaves.
- Heat BBQ over medium-high heat. Add sausages and cook for 5-6 minutes, turning occasionally, or until browned and cooked through.
- Slice buns. Add to the BBQ, cut-side down, and toast for 1-2 minutes, until golden and crisp.
- To serve, spoon chipotle & lime mayo into buns and add sausages. Top with pineapple pieces, diced red onion. Garnish with coriander leaves.
- Sausage swap! If pork sausages aren’t for you, switch them for chicken, plant-based or beef sausages.
- For extra flavour, quickly grill the drained pineapple pieces on the flat plate of your BBQ until lightly caramelised.
- Crunch upgrade! Add coleslaw or crispy fried shallots for extra texture.
- Any leftover sausages and pineapple can be used as pizza toppings or to make fried rice.
Want to make this at home? We used Golden Circle Pineapple Pieces in Juice, Red Onion, and Fine Food Chipotle & Lime Mayonnaise from the Dinner Twist Marketplace.
Loaded Chorizo Hot Dogs
- 1 lime
- 1 tub sour cream (200g)
- 2 avocados
- 1 jalapeno
- 1 corn cob
- 2 chorizo sausages
- 4 hot dog buns
- Zest lime and wedge remaining. Add lime zest to a bowl along with sour cream, salt and pepper. Mix to combine. Set aside or in the fridge until ready to serve.
- Dice avocado and thinly slice jalapeño.
- Remove husks and silks from corn cobs and rub with oil. Heat BBQ over medium-high heat and add corn. Cook for 10 minutes, turning occasionally, or until cooked through. Once cooled, remove corn kernels from the cob.
- Halve chorizo lengthways (or cut thin slices). Add chorizo to BBQ and cook for 2-3 minutes each side until browned.
- Slice buns. Add to the BBQ, cut-side down, and toast for 1-2 minutes, until golden and crisp.
- To serve, spoon lime sour cream into hotdog buns, add chorizo, charred corn kernels, avocado and jalapeño. Serve with lime wedges to squeeze over.
- Crumbled feta, cotija-style cheese or even grated cheddar adds a salty hit that works beautifully with chorizo and corn.
- Don’t want the spice of jalapeño? Substitute with thinly sliced spring onion green tops or coriander leaves.
- Toss the charred corn with a little butter, lime juice and a pinch of chilli salt before piling it onto the buns.
Want to make this at home? We used Limes, Avocados, and Abhi's Hot Dog Buns from the Dinner Twist Marketplace.
