# Do Australians not know how to properly barbecue sausages? **URL:** \ **Category:** Cafe Society\ **Created:** [January 25, 2009, 6:49am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898 "2009-01-25T06:49:22Z")\ **Posts on this page:** 16\ **Page:** 3
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 25, 2009, 11:29pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/41 "2009-01-25T23:29:23Z")
> [@pulykamell](#): > > Or you could put a big pan of beans under the brisket (on a lower rack), and catch all the drippings. Yum! Maybe. Not on my rig, however. One rack, you see (it’s a converted 55 gallon malt drum laid on its side, with a tubular-steel frame and expanded steel mesh shelves alongside.) It would also make my beans rather fatty, as I usually leave quite a fat cap on my brisket when it smokes. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [January 25, 2009, 11:30pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/42 "2009-01-25T23:30:56Z")
While I agree that smoked beans are good, unless they are on the grill direct, I think I can argue that they are not grilled. [insert punch line to old joke here] ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [January 25, 2009, 11:52pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/43 "2009-01-25T23:52:16Z")
> [@Zsofia](#): > > ETA - IMHO it’s actually quite similar to the Hawaiian luau pig, the name of which I have forgotten, except they don’t put a sauce on it. Kalua pig, I think. ---
**Author:** ![Tully\_Mars](https://avatars.discourse-cdn.com/v4/letter/t/7ab992/32.png) [@Tully\_Mars](https://boards.straightdope.com/u/Tully_Mars)\ **Post date:** [January 26, 2009, 1:53am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/44 "2009-01-26T01:53:52Z")
> [@Rick](#): > > I look forward to your recipe for grilled pinto beans. > > 😃 Well, I reckon that does give me an idea. I could snap the ends off of some fresh green beans, brush a little olive oil on them, and put them in the grill basket. That sounds pretty good. I need to make myself a better grill basket, though. The store-bought one I have doesn’t have a fine enough mesh for small vegetables. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 26, 2009, 2:01am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/45 "2009-01-26T02:01:03Z")
Get yourself one of [these](http://www.target.com/Danesco-Barbecue-Wok/dp/B0018C3D80/sr=1-1/qid=1232935170/ref=sr_1_1/179-0844800-7336521?ie=UTF8&rh=k%3Awok_grill&page=1). I use ours every time I fire up the grill. Perfect for marinated veggies. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 26, 2009, 2:01am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/46 "2009-01-26T02:01:29Z")
> [@silenus](#): > > Maybe. Not on my rig, however. One rack, you see (it’s a converted 55 gallon malt drum laid on its side, with a tubular-steel frame and expanded steel mesh shelves alongside.) It would also make my beans rather fatty, as I usually leave quite a fat cap on my brisket when it smokes. I was going to put a little caveat about the fattiness of the drippings. I tend to trim my brisket (which I don’t do often, I admit), very close, leaving about 1/8 of an inch to possible 1/4 inch fat. I also tend to make army-sized portions of beans (when I make them), so the amount of fat:beans is right. Otherwise, you can position the pan under the flat (away from the point/deckle) end of the brisket. But, alas, in your smoker it doesn’t make a difference. (BTW, I would love to play around with a converted 55 gallon drum.) ---
**Author:** ![Pyper](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Pyper](https://boards.straightdope.com/u/Pyper)\ **Post date:** [January 26, 2009, 2:15am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/47 "2009-01-26T02:15:07Z")
On the subject of Australians and their sausages, I once attended a cultural festival during college that featured exchange students serving dishes from their native countries. The Australian dish was a breakfast sausage wrapped in a slice of buttered white bread. 😕 ---
**Author:** ![Noel\_Prosequi](https://avatars.discourse-cdn.com/v4/letter/n/b19c9b/32.png) [@Noel\_Prosequi](https://boards.straightdope.com/u/Noel_Prosequi)\ **Post date:** [January 26, 2009, 2:30am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/48 "2009-01-26T02:30:45Z")
> [@Pyper](#): > > On the subject of Australians and their sausages, I once attended a cultural festival during college that featured exchange students serving dishes from their native countries. The Australian dish was a breakfast sausage wrapped in a slice of buttered white bread. 😕 I would guess that is Australians taking the piss. Too lazy to do damper, swing the billy, or even plonk on towelling hats and zinc cream and do a lamb chop barbie, and so they solemnly pretend that some crap is a sacred cultural icon and with a straight face implicitly dare you to challenge them. ---
**Author:** ![Isamu](https://avatars.discourse-cdn.com/v4/letter/i/7c8e57/32.png) [@Isamu](https://boards.straightdope.com/u/Isamu)\ **Post date:** [January 26, 2009, 3:51am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/49 "2009-01-26T03:51:56Z")
Americans only eat hamburgers, what would they know about cooking. Any other ridicuolous stereotypes need lambasting?? ---
**Author:** ![elfkin477](https://avatars.discourse-cdn.com/v4/letter/e/a9a28c/32.png) [@elfkin477](https://boards.straightdope.com/u/elfkin477)\ **Post date:** [January 26, 2009, 6:53am UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/50 "2009-01-26T06:53:16Z")
> [@Cunctator](#): > > Indeed. We’ve just finished having a BBQ dinner at which sausages (aka snags) prevailed. After giving it some thought, I’m less horrified by the idea when I consider that there are other sausages besides the ones that [readily come to mind](http://phdtechnologies.com/Breakfast_Sausage_op_800x557.jpg). Considering that barbecuing up here roughly translates to “burn meat black outdoors” it was hard to picture someone being able to eat charred finger-length sausages. You use something more substantial, right? I suppose techically kielbasa is a sausage too, and I eat that, but we never put it on the grill (I like it pigs-in-a-blanket style, and you can’t do that on a grill!) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 26, 2009, 3:15pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/51 "2009-01-26T15:15:41Z")
¿Que? 😕 [Sausage rings](http://www.smittysmarket.com/5.htm) [More sausage rings](http://www.blacksbbq.com/store/barbecue.aspx) [Still more sausage rings](http://www.kreuzmarket.com/sausage.shtml) There are more kinds of sausages, **elfkin** , than are dreamt of in your philosophy. 😃 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 26, 2009, 3:48pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/52 "2009-01-26T15:48:35Z")
> [@silenus](#): > > There are more kinds of sausages, **elfkin** , than are dreamt of in your philosophy. 😃 [Sausage](http://en.wikipedia.org/wiki/Sausage) [Sausages by country](http://en.wikipedia.org/wiki/Category:Sausages_by_country) [Sausage category](http://en.wikipedia.org/wiki/Category:Sausages) on Wiki [Balogna](http://en.wikipedia.org/wiki/Bologna_sausage) is sausage. [Hot dogs](http://en.wikipedia.org/wiki/Hot_dog) are sausages. Pepperoni, mortadella, salami, boudin, bangers, andouille, chorizo, kielbasa, braunschweiger and liverwurst, landjäger, bratwurst, weisswurst, bockwurst… All sausages, and that’s just scratching the surface. (Though I wouldn’t suggest grilling some of them.) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 26, 2009, 3:50pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/53 "2009-01-26T15:50:02Z")
Grilled bologna can be wonderful! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 26, 2009, 3:54pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/54 "2009-01-26T15:54:06Z")
Yes, but grilled landjägers probably wouldn’t be. 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 26, 2009, 4:33pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/55 "2009-01-26T16:33:18Z")
> [@elfkin477](#): > > I suppose techically kielbasa is a sausage too, and I eat that, but we never put it on the grill Nothing really technical about it, kielbasa is bog standard sausage. (Also, “kielbasa” literally is the Polish word for “sausage.” In Polish, it doesn’t just refer to a type of smoked sausage.) And you should definitely try it on the grill. It is so good on a grill. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 26, 2009, 4:40pm UTC](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898/56 "2009-01-26T16:40:35Z")
> [@Johnny\_L.A](#): > > Yes, but grilled landjägers probably wouldn’t be. 😉 Oh, I don’t know about that. Probably better boiled, if heated at all, but I could see tossing a few on the back of the grill, just to warm them up. [Previous page](https://boards.straightdope.com/t/do-australians-not-know-how-to-properly-barbecue-sausages/482898.md?page=2)