Serves 4

Ingredients:

• Cooking Oil, 1 tablespoon
• Sausage, 4
• Bacon Bits, 150 grams
• Yellow Onion, 1 (sliced)
• Hotdog bread, 4
• Butter, 4 teaspoons
• Barbeque Sauce, to garnish
• Shredded Cheddar Cheese, to garnish

Instructions:

1. In a 28cm Thermos® KFH-028 Deep Non-Stick Frying Pan, heat cooking oil over low-medium hear for about 2 to 3 minutes.
2. Pan-sear the sausages for 1 minute on a side. After 1 minute, add in bacon and sliced onions.
   
3. Continue pan-searing the sausages and bacon until golden brown, and cook the sliced onions until soften for about 7 to 10 minutes. Flip and toss occasionally to prevent burnt ingredients.
4. Dish up all the ingredients and set aside for later use.
   
5. Assemble the Australian Snags by spreading 1 teaspoon of butter on each hotdog bread. Add in 1 golden brown cooked sausage, desired amount of cooked bacon and sliced onion on each bread.
6. Drizzle barbeque sauce and garnish with shredded cheddar cheese on each Snag. Enjoy!

Notes:

• The recipe is improvised from an original recipe, courtesy of youtube.com/@GregsKitchen. 
• This recipe is based on using a Thermos® KFH-028 Deep Non-Stick Frying Pan. You may adjust the ingredients quantity based on the capacity of the frying pan.

Recipe and photos courtesy of Thermos Singapore team.