It’s a little trite to refer to a beef sausage as an ‘Aussie classic’, a ‘cultural touchstone’ or as ‘the one ingredient without which the nation would simply fall apart’. And yet, this humble sausage continues to earn these titles. Every day in a million ways, at backyard barbeques and sausage sizzles; at mandatory work get-togethers and volunteer-run charity events; on breakfast, lunch and dinner plates in restaurants, cafes and homes, the beef sausage reigns supreme.
Now, our advice? Don’t think of beef sausages as a dish, but rather as an ingredient. Do that, and you’ll open yourself up to the breadth of their versatility. Too rainy for a barbecue, and you’re not in the mood for bangers and mash? Instead, slice your beef sausages into a rigatoni ragu, simmer them in a shakshuka or dice them into a delicate risotto.
The simplicity of the beef sausage is precisely what makes it such a brilliant canvas for new gastronomic adventures!
