Australia doesn't really have a national dish, or even a national cuisine for that matter. But there isn't any food which is much more Australian than a barbeque plate full of sizzling sausages (snags).

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My Snags on the Barbie

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An Aussie BBQ

Nothing could be more Australian than getting your friends or family together for a BBQ. And the heart of any self-respecting Australian's barbie is a choice of quality Aussie snags -- from the traditional pork to the lesser-favoured beef or chicken, and even those made from all sorts of ingredients from around the world.

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Without a doubt the favourite was to serve them is a snag in a roll or a slice of white bread covered in tomato or bbq sauce, perhaps with a bit of crispy fried black onion on top.

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As you may know by now, I live abroad, so every few months some other Aussies and myself get together for a taste of home. Here you can see pretty much the best sausages in South-East Asia. There is the traditional Cumberland, and also some Beef and Stout and the thinner ones are a chicken and herb mixture. All in all, they are as good as any I've had, as they are made locally in Bangkok by an old British Butcher.

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Check out my other food posts on steemit:
Corned Beef
Italian Gelato
Craft Beer: Queen of the Night
Mentaiko Sushi
Best Burger 3
Phuket Beer
Magura Makizushi
Brothers Toffee Apple Cider
Squid Takayoki
Matcha Green Tea Shake
Tokyo Teppanyaki
Spanish Omelette
Hen and the Egg, Breakfast
Sunset Cocktail with a view
Korean Bingsu
Volcano Cocktail
Tartinettes
Wine Tasting
Peking Duck
Hamburger
Texas BBQ
Mexican
More Mexican
Thai Pork Larb
Foie Gras
Dessert

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