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.
25 mins
Serves 6
Easy
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.
