Aussies can't stop arguing over the secret behind the irresistible taste of Bunnings sausages
- Replies 14
Ah, the Bunnings sausage sizzle—an Aussie icon as cherished as kangaroos, the Sydney Opera House, and a good game of cricket.
It's a simple pleasure that unites communities and tantalises taste buds across the nation.
But what is it about these humble sausages that have Aussies flocking to their local hardware store every weekend, and why do they taste so much better than the ones we grill at home?
One Aussie took his curiosity to an online forum where he asked, ‘Why do Bunnings snags always taste better than when you (do it yourself) at home?’
He said, ‘Alright, hear me out, I’ve tried the fancy sausages from a butcher, cheap s*** from Coles/Woolies, nice bread, standard bread, nothing from home ever seems to ever come close to how good a Bunnings snag is.’
‘What is their secret recipe? Is anyone in on the secret? Care to share?’
The post had almost 300 comments with Aussies chiming in with their opinions on the possible secret.
Firstly, online users talked about the setting. One user even said, ‘It's just the vibe.’
There's something undeniably Australian about wandering through aisles of tools and timber, only to be greeted by the aroma of onions and sausages cooking on a hotplate.
It's a sensory experience that can't be replicated in the confines of your backyard.
One user said, ‘It’s not that it tastes better as much as it’s a sense memory thing. It’s the suburban Australian version of the old Charlie Brown observation that “a hotdog just doesn’t taste right without a ball game in front of it”.’
The great outdoors, the buzz of weekend DIYers, and the sense of community all contribute to the flavour in a way that goes beyond taste buds.
Then there's the barbecue itself.
Seasoned with the residue of countless sausages past, these barbecues have a patina that can't be bought or faked.
‘It's gotta be the filthy Blackstone BBQ covered with the grease of a thousand sausages before them that makes it taste good,’ one user commented.
‘It’s because they’ve cooked 1000 sausages before yours, so you’re getting the flavours of those 1000,’ another user added.
It's a flavour that builds over time, a culinary history that infused every new batch with the essence of its predecessors.
As one seasoned BBQ veteran said, 'Barbecues should never be cleaned to keep the baked-in flavour.' It's a sentiment echoed by many who believe that the best seasoning is time and tradition.
The ingredients, too, play a role.
One user described the sausage as the ‘cheapest bread possible, sausages cooking on a well-seasoned, greasy, onion oil-infused plate, onions cooking for as long as possible’.
While some might turn their noses up at the thought of the cheapest bread and sausages, this simplicity has a charm.
But the most compelling argument is that these sausages are cooked by someone else.
‘It's because you didn’t cook it. Food is always better if cooked by someone else,’ said one user.
Another user agreed and said that when you cook your own sausage ‘you get acclimatised to the smell, which mutes the flavour when you get around to eating it’.
At Bunnings, you're spared the cooking and can dive straight into the eating, making the taste all the more delightful.
And let's not forget the toppings—a generous helping of caramelised onions and a choice of sauces, all nestled in a slice of soft white bread.
It's a combination that's hard to beat and even harder to replicate at home, no matter how hard you try.
Ultimately, it might just be ‘the vibe’—a term that encapsulates the essence of the Bunnings sausage sizzle.
It's the feeling of community, the joy of a weekend project, and the satisfaction of supporting local causes.
It's a tradition that's as much about the experience as it is about the food.
So, next time you're at Bunnings and find yourself in line for a sausage, take a moment to savour the taste and the entire experience.
It's a flavour that's been built over years, a recipe that includes more than just food—it's a slice of Australian culture.
With a flavour as iconic as it can get, it's no wonder that this isn't the only debate about the famous sausage.
Read about another Bunnings sausage opinion that is splitting opinions in the middle!
What's your take on the Bunnings sausage sizzle? Do you have your own theories or special memories associated with this Aussie staple? Share your thoughts and stories!
It's a simple pleasure that unites communities and tantalises taste buds across the nation.
But what is it about these humble sausages that have Aussies flocking to their local hardware store every weekend, and why do they taste so much better than the ones we grill at home?
One Aussie took his curiosity to an online forum where he asked, ‘Why do Bunnings snags always taste better than when you (do it yourself) at home?’
He said, ‘Alright, hear me out, I’ve tried the fancy sausages from a butcher, cheap s*** from Coles/Woolies, nice bread, standard bread, nothing from home ever seems to ever come close to how good a Bunnings snag is.’
‘What is their secret recipe? Is anyone in on the secret? Care to share?’
The post had almost 300 comments with Aussies chiming in with their opinions on the possible secret.
Aussies debate the secret behind the incredible flavour of a Bunnings sausage. Image Source: Instagram / @katmahoney93
Firstly, online users talked about the setting. One user even said, ‘It's just the vibe.’
There's something undeniably Australian about wandering through aisles of tools and timber, only to be greeted by the aroma of onions and sausages cooking on a hotplate.
It's a sensory experience that can't be replicated in the confines of your backyard.
One user said, ‘It’s not that it tastes better as much as it’s a sense memory thing. It’s the suburban Australian version of the old Charlie Brown observation that “a hotdog just doesn’t taste right without a ball game in front of it”.’
The great outdoors, the buzz of weekend DIYers, and the sense of community all contribute to the flavour in a way that goes beyond taste buds.
Then there's the barbecue itself.
Seasoned with the residue of countless sausages past, these barbecues have a patina that can't be bought or faked.
‘It's gotta be the filthy Blackstone BBQ covered with the grease of a thousand sausages before them that makes it taste good,’ one user commented.
‘It’s because they’ve cooked 1000 sausages before yours, so you’re getting the flavours of those 1000,’ another user added.
It's a flavour that builds over time, a culinary history that infused every new batch with the essence of its predecessors.
As one seasoned BBQ veteran said, 'Barbecues should never be cleaned to keep the baked-in flavour.' It's a sentiment echoed by many who believe that the best seasoning is time and tradition.
The ingredients, too, play a role.
One user described the sausage as the ‘cheapest bread possible, sausages cooking on a well-seasoned, greasy, onion oil-infused plate, onions cooking for as long as possible’.
While some might turn their noses up at the thought of the cheapest bread and sausages, this simplicity has a charm.
But the most compelling argument is that these sausages are cooked by someone else.
‘It's because you didn’t cook it. Food is always better if cooked by someone else,’ said one user.
Another user agreed and said that when you cook your own sausage ‘you get acclimatised to the smell, which mutes the flavour when you get around to eating it’.
At Bunnings, you're spared the cooking and can dive straight into the eating, making the taste all the more delightful.
And let's not forget the toppings—a generous helping of caramelised onions and a choice of sauces, all nestled in a slice of soft white bread.
It's a combination that's hard to beat and even harder to replicate at home, no matter how hard you try.
Ultimately, it might just be ‘the vibe’—a term that encapsulates the essence of the Bunnings sausage sizzle.
It's the feeling of community, the joy of a weekend project, and the satisfaction of supporting local causes.
It's a tradition that's as much about the experience as it is about the food.
So, next time you're at Bunnings and find yourself in line for a sausage, take a moment to savour the taste and the entire experience.
It's a flavour that's been built over years, a recipe that includes more than just food—it's a slice of Australian culture.
With a flavour as iconic as it can get, it's no wonder that this isn't the only debate about the famous sausage.
Read about another Bunnings sausage opinion that is splitting opinions in the middle!
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