Australia Day Kitchen
Bitter Snags
Ingredients:
- 3 red onions, thinly sliced
- 250ml Victoria bitter
- 110g brown sugar
- 80ml balsamic vinegar
- 2 tbs olive oil
- 12 pork sausages ( or as many as you want)
- 12 bread rolls ( or as many as you want)
- Salad
Method:
- Place onion in a deep frypan with lager, sugar, balsamic, oil and 1/2 cup (125ml) water. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally .
- Preheat a barbecue or chargrill pan to medium-high. ,cook the sausages, turning, for 6-8 minutes or until cooked
- Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through. Fill the rolls with sausages, caramelised onion and salad
BBQ Ribs
Ingredients:
- 1 Rack of pork ribs
- 20 ml Worcestershire sauce BBQ sauce
- Tomato puree
- 1 tsp sugar Pepper (pinch)
- 1 finely chopped onion
- 2 tsp of olive oil
- ¼ cup of honey
- Peri Peri
Method:
- Finely chop onion and sweat off in olive oil until soft
- Place BBQ sauce,tomato puree sugar,pepper ,Worcestershire sauce and honey in a bowl and mix together.
- Place cooked onions into bowl and with a stick mixer blend in add a drop off Peri Peri sauce to add a kick
- Marinate ribs for about 1 hr then BBQ. Enjoy!
