Search

Fight breaks out of Bunnings sausage sizzle

Three men have been captured in a bizarre fight, with the wild footage circulating on TikTok. The expletive-laden argument broke out just metres from a Bunnings sausage sizzle in an underground carpark. The fight was apparently over a parking spot, with a man at one point yelling, “Get the car out my f***ing way”. Two of the three men continue eating their sausage sandwiches during the entire altercation - a fact pointed out by the TikTok user who shared the video, which immediately went viral and has racked up over 100,000 views. <div><iframe title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7178344250172624129&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40dora_rinaldi%2Fvideo%2F7178344250172624129%3Fis_copy_url%3D1%26is_from_webapp%3Dv1&image=https%3A%2F%2Fp16-sign-sg.tiktokcdn.com%2Fobj%2Ftos-alisg-p-0037%2FoUhEIbpedgvRnqzQCntDAnBQmBn8I7t3jfjyv0%3Fx-expires%3D1671516000%26x-signature%3DhflwdY%252BMRp8WEdyPtZbrnfM1ghY%253D&key=59e3ae3acaa649a5a98672932445e203&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> As the group of men argued loudly, those manning the sausage sizzle continued to calmly serve customers, with one calling out, “Do you want a sausage to calm down guys?” sparking laughter from onlookers. TikTok users were amused by the entire bizarre interaction, with one commenting, “What did you put in them damn sausages?” “Old mate treating the sausage sizzle as if it’s a drive thru,” another wrote, while another posted, “Love how he’s not gonna let a fight stop him from enjoying his Bunnings snag”. Meanwhile, several others pointed out that “Nothing comes between a person and their Bunnings sausage sizzle". Image credits: TikTok

Legal

Pork and apple sausage rolls

These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. Ingredients: <ul> <li>6 sheets frozen puff pastry, partially thawed</li> <li>1 egg, lightly beaten</li> <li>1 tbs black sesame or poppy seeds</li> <li>Tomato or barbecue sauce, to serve</li> </ul> Filling <ul> <li>1 tbs olive oil</li> <li>2 brown onions, peeled, coarsely grated</li> <li>8 slices thick white bread, crusts removed</li> <li>¼ cup milk</li> <li>2 large Granny Smith apples, peeled, cored, coarsely grated</li> <li>500g sausage mince</li> <li>500g pork mince</li> <li>½ cup flat leaf parsley leaves, finely chopped</li> <li>1 egg, lightly beaten</li> </ul> Method: <ol> <li> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</li> <li> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</li> <li> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</li> <li> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</li> <li> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</li> <li> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</li> </ol> Tips: <ul> <li>Squeezing out excess moisture from apple will ensure the pastry is crisp.</li> <li>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</li> <li>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</li> <li>Unable to get good quality pork mince? You can use all sausage mince if you like.</li> </ul> Recipe by Australian Onions.

Food & Wine

Mouth-watering sesame sausages with vegetables

Be tempted with this delicious dish that is quick and easy to prepare. Serves: 4 Preparation: 10 minutes Cooking: 25 minutes Ingredients <ul> <li>2 large red capsicums (bell peppers), halved and seeded</li> <li>2 large yellow capsicums (bell peppers), halved and seeded</li> <li>4 thick pork sausages</li> <li>2 tablespoons tomato sauce (ketchup)</li> <li>2 tablespoons hoisin sauce</li> <li>3 tablespoons sesame seeds</li> <li>3 heads bok choy, chopped</li> </ul> Preparation <ol> <li>Preheat the grill (broiler) to medium.</li> <li>Cook the capsicums and sausages for about 20–25 minutes, turning occasionally until the sausages are cooked through and the capsicums is tender and lightly charred.</li> <li>Cut the capsicums into wide strips, set aside and keep warm.</li> <li>Combine the tomato sauce and hoisin sauce in a large shallow bowl.</li> <li>Add the sausages and roll to coat.</li> <li>Cover the grill rack with foil and continue grilling the sausages for 1 minute, or until the glaze is bubbling.</li> <li>Turn the sausages and sprinkle with the sesame seeds, then cook for a further 1 minute, or until the seeds are golden.</li> <li>Thickly slice the sausages on the diagonal and combine with the capsicums and bok choy, tossing together to combine.</li> <li>Divide among serving bowls and serve immediately.</li> </ol> This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/sesame-sausages-with-vegetables">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">here’s our best subscription offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Lamb pistachio sausage rolls

The filling of these sausage rolls is reminiscent of a Lebanese kofta, but with a more intense flavour, wrapped in a spiced turmeric rough puff pastry that bakes to a vibrant gold colour. I make my own pastry, but if you're short of time use ready-rolled puff pastry and brush it with an egg beaten with a half teaspoon each of ground turmeric and cumin, and one tablespoon of milk. Makes: 16 large rolls Ingredients: To make spiced turmeric rough puff If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too. <ul> <li>500g white bread flour</li> <li>1 tsp ground turmeric</li> <li>2 tbsp Keen's curry powder</li> <li>2 tsp salt</li> <li>2 tsp baking powder</li> <li>400g unsalted butter, chilled and cubed</li> <li>150ml iced water</li> <li>150ml cold milk</li> </ul> For the filling <ul> <li>1.2kg lean minced lamb</li> <li>40g dark brown sugar</li> <li>3 cloves garlic, peeled and mashed</li> <li>1 medium onion, peeled and finely chopped</li> <li>4 tsp ground cumin</li> <li>1 1/2 tsp salt</li> <li>1 egg (60g)</li> <li>Small bunch of coriander, leaves roughly chopped</li> <li>40g dry white breadcrumbs</li> <li>125g shelled pistachios, roughly chopped</li> <li>One batch of turmeric rough puff (see above)</li> <li>Beaten egg and black onion or sesame seeds to finish</li> </ul> Method: For the pastry <ol> <li>Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.</li> <li>Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it'll look a mess, but don't worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.</li> </ol> For the sausage rolls <ol> <li>Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.</li> <li>Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the "sausage". Where the edge of the dough overlaps, seal with a little water and chill to firm.</li> <li>Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.</li> </ol> Written by Dan Lepard. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image: William Meppem. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a>

Food & Wine

Sausage ratatouille

Packed with lots of flavoursome fresh produce, this hearty dish will go down a treat on a cool night. Ingredients: <ul> <li>1 onion, cut into wedges</li> <li>1 small eggplant, coarsely chopped</li> <li>1 large zucchini, coarsely chopped</li> <li>1 red capsicum, coarsely chopped</li> <li>1 yellow capsicum, coarsely chopped</li> <li>200g grape tomatoes</li> <li>2 garlic cloves, thinly sliced</li> <li>2 tablespoons olive oil</li> <li>400g can diced tomatoes</li> <li>½ dry red wine</li> <li>500g sausages of your choice</li> <li>½ cup basil leaves</li> </ul>

Food & Wine

BBQ pork sausage cassoulet

This rich, traditional French style dish is a delicious starter for a shared tapas plate, but can be served as a main course with mashed potato and freshly steamed beans. Ingredients: Cassoulet <ul> <li>12 pork chipolata sausages</li> <li>2 chorizo sausages, sliced</li> <li>1 red onion, cut into small wedges</li> <li>2 cloves garlic, thinly sliced</li> <li>1 tbsp. olive oil</li> <li>1 x 400g can tomatoes, diced</li> <li>1 cup Bortolotti beans, washed and drained</li> <li>¼ cup BBQ sauce</li> <li>2 tbsp. tomato paste</li> <li>1 tbsp. Vincotto / balsamic vinegar</li> <li>¼ cup parsley, finely chopped</li> <li>Crusty fresh bread, to serve</li> </ul> Method: <ol> <li>Heat a frying pan over medium heat and brown the chipolata sausages and sliced chorizo well for 3 - 4 minutes.</li> <li>Add the onion and garlic to the frying pan and continue to sauté for 2 minutes.</li> <li>Stir in the diced tomatoes, beans, BBQ sauce, tomato paste and Vincotto. Reduce heat and simmer for 15 minutes.</li> <li>Sprinkle with the parsley and serve with fresh crusty bread.</li> </ol> What’s your favourite dish to serve when guests come over for dinner? Let us know in the comments below. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/">Pulled pork and coleslaw burgers with chipotle mayo</a>

Food & Wine

Scrumptious sausage rolls

Who doesn’t enjoy homemade sausage rolls? We’re calling these ones the best-ever sausage rolls, especially when served with some tomato sauce. Ingredients: <ul> <li>4 sheets ready rolled puff pastry</li> <li>1 tablespoon milk</li> <li>1 egg</li> <li>500g veal mince, or beef mince</li> <li>500g sausage mince</li> <li>1 small brown onion, finely chopped</li> <li>1 small red onion, finely chopped</li> <li>1 medium carrot, coarsely grated</li> <li>3 cloves garlic, crushed</li> <li>¼ cup finely chopped fresh flat-leaf parsley</li> <li>1 ½ tablespoons tomato sauce</li> <li>¼ cup Worcestershire sauce</li> </ul> Method: 1. Preheat oven to 220°C. Line two large baking trays with baking paper. 2. Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into eight. 3. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon one-eighth of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture. 4. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into six short pieces. Place pieces, seam side down on prepared tray, two centimeters apart. Repeat with remaining mince mixture, pastry and egg wash. 5. Bake for 25 to 30 minutes or until golden and cooked through.

Food & Wine

Sausage tomato and potato soup

If you’re looking for a hearty, wholesome dinner for a cold winter’s night, you can’t do much better than this delicious sausage, tomato and potato soup. Serves: 4 Ingredients: <ul> <li>5 tablespoons extra virgin olive oil</li> <li>1 onion, finely chopped</li> <li>1 carrot, peeled, diced 1cm</li> <li>1 stick celery, thinly sliced</li> <li>4 cloves garlic, finely chopped</li> <li>1 tablespoon very finely chopped rosemary</li> <li>400g potatoes peeled and diced</li> <li>3 x 400g cans chopped tomatoes in juice</li> <li>6 Italian-style pork sausages</li> <li>Crusty bread to serve</li> </ul> Method: <ol> <li>To begin, heat four tablespoons of the oil in a large saucepan over moderate heat.</li> <li>Add the onion, carrot, celery, garlic, rosemary and potatoes.</li> <li>Cover and fry gently, without browning, for about 15 minutes.</li> <li>Add the tomatoes, mix well and bring to the boil then simmer for 10 minutes.</li> <li>Fry the sausages in the remaining oil in a frying pan until cooked through.</li> <li>Cut into slices around about a centimetre thick.</li> <li>Add the sausage slices to the soup and mix well.</li> <li>Taste and season with salt and freshly ground black pepper.</li> <li>Drizzle with oil then serve with crusty bread.</li> </ol> Doesn’t that soup sound simply incredible? What’s your all-time favourite type of soup to curl up with on a cold winter’s night? Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/creamy-chicken-bacon-lentil-soup-with-ciabatta/">Creamy chicken, bacon and lentil soup with ciabatta</a> <a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/">Creamy spinach soup</a> <a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/">Cream of mushroom soup</a>

Food & Wine

Chicken and sausage jambalaya

Jambalaya, a Louisiana Creole dish with Spanish and French influence, is a popular dish in the American south. After tasting this one-pot meal of rice, chicken and sausage, you’ll understand why – it’s simple but with bold, beautiful flavours. Serves: 4 Ingredients: <ul> <li>250g boneless skinless chicken breasts, cut into cubes</li> <li>¼ teaspoon paprika</li> <li>Salt and pepper, to season</li> <li>2 tablespoons vegetable oil</li> <li>200g smoked sausage, thickly sliced</li> <li>1 large brown onion, chopped</li> <li>1 large red capsicum, chopped </li> <li>2 garlic clove, minced</li> <li>1 can of diced tomatoes</li> <li>2 cups chicken stock</li> <li>1 cup uncooked long grain rice</li> <li>¼ teaspoon cayenne pepper</li> </ul> Method: 1. Season chicken with salt, pepper and paprika. In a large pot, add 1 tablespoon of oil over medium to high heat. Add chicken and sausage cooking for 5 minutes or until chicken is mostly cooked through. Remove from pot and set aside. 2. Heat remaining oil and sauté onion and capsicum for 3 minutes or until softened. Add garlic, cooking for a further minute. 3. Add chicken, sausage, rice, diced tomato and chicken stock. Sprinkle with cayenne pepper. Bring to boil. Reduce and cover pot. Simmer for 45 to 50 minutes, or until rice is tender and liquid is mostly absorbed. Fluff with fork. Serve.

Food & Wine

Bacon-wrapped sausages

Perfect for barbeque appetiser or party hors d'oeuvres, these bacon-wrapped sausages, or pigs in blanket if you’re from the UK, are always a hit with adults and kids. Makes: 8 Ingredients: <ul> <li>4 bacon rashers streaky bacon, rind removed, halved lengthwise</li> <li>8 chipolatas sausages</li> <li>3 tablespoons of olive oil</li> </ul> Method: 1. Preheat oven to 200°C. 2. Lay bacon on chopping board. Place one sausage at the end of each half-rasher of bacon and roll the sausage up in bacon. Repeat with all sausages. 3. Heat oil in large ovenproof frying pan. Add bacon-wrapped sausages at a time and fry for a 3 to 4 minutes or until lightly browned all over. Transfer frying pan to oven and cook sausages for 8 to 10 minutes, or until golden and cooked through. Serve with dips.

Food & Wine

Curried sausages

Take a trip back to your childhood with this classic curried sausages recipe. Serves: 4 Ingredients: <ul> <li>8 beef sausages</li> <li>1 tablespoon olive oil</li> <li>1 brown onion, sliced</li> <li>2 cloves garlic, crushed</li> <li>1 tablespoon curry powder</li> <li>2 cups chicken stock</li> <li>1 cup peas</li> <li>2 tablespoon cream</li> <li>Steamed white rice, to serve</li> </ul> Method: 1. Place sausages in large saucepan of boiling water. Simmer for 5 minutes or until cooked. Let cool, remove skin and slice into pieces. Set aside. 2. Heat oil in frying pan over medium-high heat. Add onions and garlic, cooking for 4 minutes or until onions have softened. 3. Add curry powder and fry for a further 2 minutes or until fragrant. Add flour and stir to combine. 4. Pour in stock and add sausages. Bring to boil and simmer uncovered for 15 minutes or until sauce thickens. Stir in peas and cream. Cook for a further 3 minutes or until heated through. Serve with a side of rice.

Food & Wine

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Fight breaks out of Bunnings sausage sizzle

Pork and apple sausage rolls

Mouth-watering sesame sausages with vegetables

Lamb pistachio sausage rolls

Sausage ratatouille

BBQ pork sausage cassoulet

Scrumptious sausage rolls

Sausage tomato and potato soup

Chicken and sausage jambalaya

Bacon-wrapped sausages

Curried sausages