Queensland snag recipe

Step 1

Heat the oil in a frying pan over medium-high heat. Add the pineapple and cook for 2-3 minutes each side or until golden and slightly charred. Transfer to a chopping board and cut into chunks.

Step 2

Reduce heat to low. Add sugar and reserved pineapple juice to pan and cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat and bring to the boil. Simmer rapidly for 5 minutes or until mixture is a light caramel colour. Add pineapple chunks, chilli and vinegar. Cook, stirring often, for 5 minutes or until thick and syrupy. Set aside.

Step 3

Meanwhile, heat a barbecue grill or chargrill pan on medium- high. Slice the rolls down the centre, making sure not to cut all the way through. Open the rolls slightly, being careful not to break in half, and grill, cut-side down, for 3-5 minutes or until toasted. Grill the sausages, turning occasionally, for 10 minutes or until cooked through.

Step 4

Spread cut sides of each roll with cream cheese. Place a sausage in each roll and top with the pineapple relish. Sprinkle with the shallot and season with plenty of freshly ground black pepper.