Aussie Banger Sausage Wraps
The mighty snag is a staple in summer – and this light and tangy sausage wrap is a great way to fancy up your next barbecue. Great for lunch, dinner or if you’re lucky enough, leftovers the next day.
what you need
- 1 pack Three Aussie Farmers Classic Aussie Bangers
- 60ml barbecue sauce
- 6 Lebanese wraps
- 1 cucumber, sliced into ribbons
- 200g cherry tomatoes, halved
- 150g mixed olives, pitted
- 1 red onion, sliced
- 100g feta or goats cheese
- 150g Greek yoghurt
- 100g fresh parsley leaves
- 100g fresh mint leaves
- 1 lemon, cut into wedges
how to make it
- Skewer sausages and gently remove the casings. Press mince firmly around the skewer and flatten slightly.
- Baste generously with barbecue sauce and grill on an oiled barbecue or hotplate for 10-15 mins, turning frequently until cooked through.
- Prepare wraps with your choice of sides: cucumber, tomatoes, olives, onion, feta, yoghurt and herbs.
- Serve & enjoy!
Dan & Steph have put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.
