Queensland Snag Recipe

The classic Aussie snag gets an upgrade - with the perfect combo of sweet caramelised pineapple and pork sausage, you will impress all the family.

The ingredient of Queensland Snag Recipe

• 1 tbsp olive oil
• 432g can pineapple slices in juice drained juice reserved
• 100g 1 2 cup caster sugar
• 2 long fresh red chillies deseeded cut into 2cm pieces
• 1 tbsp apple cider vinegar
• 4 soft bread rolls
• 4 thick pork sausages
• spreadable cream cheese to serve
• 1 green shallot thinly sliced

The Instruction of queensland snag recipe

• heat the oil in a frying pan over medium high heat add the pineapple and cook for 2 3 minutes each side or until golden and slightly charred transfer to a chopping board and cut into chunks
• reduce heat to low add sugar and reserved pineapple juice to pan and cook stirring for 2 3 minutes or until sugar dissolves increase heat and bring to the boil simmer rapidly for 5 minutes or until mixture is a light caramel colour add pineapple chunks chilli and vinegar cook stirring often for 5 minutes or until thick and syrupy set aside
• meanwhile heat a barbecue grill or chargrill pan on medium high slice the rolls down the centre making sure not to cut all the way through open the rolls slightly being careful not to break in half and grill cut side down for 3 5 minutes or until toasted grill the sausages turning occasionally for 10 minutes or until cooked through
• spread cut sides of each roll with cream cheese place a sausage in each roll and top with the pineapple relish sprinkle with the shallot and season with plenty of freshly ground black pepper

Nutritions of Queensland Snag Recipe

fatContent: 298 511 calories
saturatedFatContent: 34 8 grams fat
carbohydrateContent: 13 2 grams saturated fat
sugarContent: 73 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 9 grams protein
sodiumContent: n a

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