Grilled Herb-Infused Footlong Sausage Rolls
This hearty grilled sausage sandwich captures the essence of a bustling Sunday market stall with its crisp snap and herb-kissed flavour. A foot-long link is gently grilled to develop a golden exterior while keeping the interior juicy, then tucked into a soft roll with simple accompaniments. The result is a satisfying…
Grilled Herb-Infused Footlong Sausage Rolls
This recipe draws inspiration from traditional German-style sausages commonly found at Australian farmers markets, emphasising balance between smoky char and fresh herb notes. Difficulty is beginner to intermediate, requiring basic grilling skills and attention to heat management. It suits casual weekend occasions, family barbecues, or market-style picnics where portable food shines. The method prioritises low-and-slow turning to render fat evenly while building colour. Choose quality sausages with visible herbs for best results. Substitutions like chicken sausages work for lighter versions, though pork delivers the classic richness. Total time allows for relaxed pacing, making it ideal for relaxed Sunday cooking.
Ingredients
- 4 links pork sausages (foot-long size)
- 4 soft bread rolls (split lengthwise)
- 2 tbsp fresh parsley (finely chopped)
- 1 tbsp olive oil
- 2 tbsp dijon mustard
- 1 medium onion (thinly sliced)
- 2 tbsp unsalted butter (softened)
- 2 cloves garlic cloves (minced)
- 0.5 tsp sea salt
- 0.25 tsp black pepper (freshly ground)
Method
- Remove sausages from packaging and pat dry with paper towels to remove excess moisture, which helps achieve even browning on the grill.
- Preheat a gas or charcoal grill to medium heat around 180°C, ensuring the grates are clean and lightly oiled to prevent sticking.
- Lightly brush sausages with olive oil and place them on the grill perpendicular to the grates for attractive crosshatch marks.
- Turn sausages every 4-5 minutes using tongs, cooking for a total of 15-18 minutes until internal temperature reaches 70°C and exterior is deep golden with slight char.
- While sausages cook, lightly toast the split rolls on the cooler edge of the grill for 1-2 minutes until edges are crisp but centres remain soft.
- Remove sausages from heat and rest on a plate for 5 minutes to allow juices to redistribute, preventing dryness when sliced or bitten.
- Place each rested sausage into a toasted roll, sprinkle with chopped parsley, and add optional mustard or onions before serving immediately.