The AFL Grandfinal is just days away. Sausages and saveloys are traditional finals fare but if the thought of a sausage in bread with tomato sauce doesn’t appeal, get creative and try our Loaded Snags and Savs for the ultimate in fancy finals food.
How long will it take?
What’s the serving size?
Serves as many as you want to make
What do I need?
Wursthaus Traditional Pork Sausages
Wursthaus Traditional Beef Sausages
Other ingredients as listed for each option below
How do I make it?
The Classic Sav
If you’re a traditionalist you can enjoy your Wursthaus Saveloys with either tomato sauce or mustard, or do as we have done and have both.
The Pickled Sav
Load up your saveloy with Dillicious Spicy Spears, Johnno’s Green Tomato Pickle, tomatoes, mustard and pickled chillis.
The Cheesy Sav
A classic combination of onions, grated cheddar and tomato sauce make this so much more than just a saveloy.
The Summer Snag
OK, football is a winter sport but the extended season this year gives us an excuse to grill some fresh pineapple on the barbecue and combine it with a Wursthaus Traditional Pork Sausage, finely diced red onion and barbecue sauce. It’s literally summer in a roll.
The Blue Snag
Take a freshly barbecued Wursthaus Traditional Beef Sausage and top with celery, blue cheese, spring onions and drizzle with your favourite barbecue sauce.
The BLT Snag
While you’re cooking your sausages on the barbecue, add a few rashers of Wursthaus bacon and cook until crispy. Remove from heat and cut into a fine dice. Shred iceberg lettuce, cut mixed cherry tomatoes into quarters, and place in a roll. Top with a sausage, a generous sprinkle of bacon and ranch dressing.
The Millennial Snag
For this flavour sensation, make your own guacamole by combining avocado with lime juice and chilli to taste and then slather it generously over the sausage and top with grilled corn, chopped coriander leaves and a light grating of parmesan.
The Fancy Schmancy Snag
Finely slice some green cabbage and a red apple and top with a Wursthaus Traditional Beef Sausage. Add a squirt of Dijon mustard and if you want to get really adventurous you can sprinkle with finely chopped walnuts for a bit of crunch.