It’s only appropriate that our best-ever snag rolls make it into The Australian Women’s Weekly’s ‘Best Ever Recipes’ cookbook. These family favourites are always a hit at the dinner table.
Ingredients
Method
1.Heat 1 tablespoon of the oil in a medium frying pan over low heat; cook onion, stirring occasionally, for 10 minutes or until golden brown and beginning to caramelise. Add vinegar and sugar; cook, stirring, for 3 minutes or until caramelised. Remove from pan.
2.Heat remaining oil in same pan over medium-high heat; cook sausages, turning frequently, for 8 minutes or until browned and cooked through.
3.Meanwhile, heat butter in a large frying pan over medium heat; cook mushroom and rosemary, stirring occasionally, for 3 minutes or until mushroom is golden brown. Season to taste.
4.To assemble, place some salad leaves on each roll, top with some mushroom mixture, a sausage and some onion mixture. Drizzle with aioli.
Recipe is not suitable to freeze or microwave.
Note
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