A "snag in a bag" or "sausage sanga" is the king of everything from a backyard barbecue to a trip to the hardware store to an election. But what if it got to know that other icon of Australian cuisine, the parmy?
8 thin beef or chicken sausages
½ cup canola oil, for shallow frying
¾ cup flour
salt and pepper, to season
3 eggs, beaten
1½ cups breadcrumbs
8 slices white bread
1 cup tomato passata
¼ cup tomato sauce
3 slices ham, thinly shredded
2 cups grated cheese
1 tbsp shredded parsley
1. Bring a saucepan of water to a simmer and simmer the sausages for about 6 minutes until cooked through. Remove from the water and allow to cool. Heat the oil in a frying pan over medium heat, then dredge the sausages first in flour that has been seasoned with salt and pepper, then in beaten egg, and finally in breadcrumbs. Fry the sausages for about 5 minutes until golden brown. Drain on a wire rack.
2. Butter the bread and mix the passata and tomato sauce together. Place the sauce on the bread, then top first with a little shredded ham and then a generous amount of cheese. Place the bread under an overhead grill until the cheese just melts. Place a sausage on each piece of bread and scatter with a little shredded parsley to serve.
Tip: Crumbed sausages are sometimes available from butchers; you can use those instead of cooking and crumbing your own. Roast them in an oven, or cook them in a generous amount of oil in a frying pan over low-medium heat.
Also try: Adam Liaw's green parmy or Vegemite and cheese biscuits
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.