Serves 4


  • 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



  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.
    Australian Snags Step 3
  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.
    Australian Snags Step 4
  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!



  • 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.