BBQ Pork & Pre-Prepped Onion Sausage Sizzle

Name: BBQ Pork & Pre-Prepped Onion Sausage Sizzle with Corn Cob & Beetroot Salad
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Bbq Sauce; 1 Corn; 2 Hot Dog Bun; 1 packet Mixed Salad Leaves; 1 packet Onion; 1 Sliced Beetroot; 4 piece Pork, Garlic & Herb Sausages; 2 tbs Mayonnaise; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Corn Cob & Beetroot Salad

Recipe Development TeamUpdated on March 27, 2026

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Calories

977 kcal

Protein

35.8g protein

Preparation Time

15 minutes

Difficulty

Easy

Pre-Prepped

Kid Friendly

Allergens:

Wheat
Gluten
Milk
Soy
Eggs
Sulphites
Gluten
Cashew
Almond
Wheat
Eggs
Soy
Fish
Milk
Sesame
May contain traces of allergens
Hazelnut
Lupin

Aussie’s love a sausage sizzle so it would only be right to add an extra smokey, extra delicious version onto our menu. Pork, garlic and herb sausages meets BBQ sauce and when loaded into soft hot dog buns, you’ll have a snag that you’ll be thinking about days on end!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Bbq Sauce

(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame.)

Corn

Hot Dog Bun

(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)

1 packet

Mixed Salad Leaves

1 packet

Onion

Sliced Beetroot

4 piece

Pork, Garlic & Herb Sausages

(Contains: Gluten, Sulphites, Wheat; May be present: Gluten, Milk, Soy, Wheat.)

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories977 kcal

Energy (kJ)4090 kJ

Fat53.9 g

of which saturates18.6 g

Carbohydrate85.7 g

of which sugars23.8 g

Dietary Fibre15.6 g

Protein35.8 g

Cholesterol4 mg

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• In a large frying pan, heat a drizzle of olive oil over medium heat.
• Cook pork, garlic & herb sausages, turning occasionally, until browned and
cooked through, 10-12 minutes.
• When sausages have 5 minutes remaining, add sliced onion (see ingredients)
and cook, stirring, until tender. Season to taste with salt and pepper.

• Meanwhile, cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover with a damp paper towel.
• Microwave corn on high, until tender, 4-5 minutes. Drain any excess liquid, then
season with salt and pepper. Cover to keep warm.

• Slice hot dog buns in half lengthways, three-quarters of the way through. Toast or
grill to your liking.
• In a medium bowl, combine sliced beetroot (see ingredients), mixed salad
leaves and a drizzle of vinegar and olive oil. Season to taste.

• Spread buns with the mayonnaise, then fill with some beetroot salad, pork
sausages and onion.
• Drizzle over BBQ sauce.
• Serve with corn cob and remaining salad. Enjoy!