Internationally-flavoured sausage anyone?

On a mission to cement its place in the hall of foodie fame, the University of Adelaide’s Festival of Sausage in Bread will explore the culinary breadth of this meaty masterpiece, proving it's much more than just a humble snag on white.

“The Festival of Sausage in Bread will convert even the
saltiest sausage sourpuss into a cabana connoisseur,”
says the University of Adelaide’s Ross Ganf, Director, Cultural and Campus Events, who is the brains behind the event.

“The event is an egalitarian “bit of fun” that provides a magnificent counterpoint to some of the high-end gastronomic experiences of Tasting Australia.

“Entry to the event is free with a small fee of $5 to enjoy a snag from around the world.”

Everyone is welcome to attend the one-day Festival of Sausage in Bread on Friday 7 May: not just students and other members of the University community but anyone with a passion for a sausage with a twist. Two sizzling sessions, the first from 11 am to 2 pm and then again from 5 until 8 pm, will see snags served by chef Gus Love from Lovefield Catering and Ellis Butchers from McLaren Vale in the University’s Cloisters, overlooking the River Torrens.

“The event is an egalitarian “bit of fun” that provides a magnificent counterpoint to some of the high-end gastronomic experiences of Tasting Australia."Ross Ganf

“The menu includes delicious sausages such as the South African Boerewors with traditional rich tomato and onion-based sheba relish and the Sai ua sausage from Northern Thailand, which is known for the sour orange chutney that accompanies it,” says Ross.

Other sausage delights from the menu include:

• Choripan and chimichurri
• Cevapi - ajvar and Russian salad
• Hotlink hotdog, America mustard, ketchup
• Lamb truffle parmesan ‘democracy snag’ with onions and taka tala tomato sauce
• Lorne sausage (square Scottish snag) with HP sauce
• Eggplant vego "sausage" whipped tahini and black garlic dukka

The Festival of Sausage in Bread is part of South Australia’s premium food and wine festival, Tasting Australia presented By RAA Travel, and underlines the University’s connection with the state’s agriculture, food and wine sector.

“Our campus perimeters will be open to everyone to enjoy the Festival and our campus which has now become one of Adelaide’s new social spaces,” says Ross.

“Entertainment such as the quintessentially South Australian game of sausage-themed Bingo and lawn games will keep the crowds in the UniBar smiling as they enjoy a glass or two of wine or beer.”

A case of McLaren Vale wine courtesy of producers Caleigh Hunt and Luke Growden of Year Wines who are University of Adelaide alumni, is being auctioned at the event. Profits from the Festival of Sausage in Bread will be split between the Adelaide University Sport, Adelaide University Union and the University’s Student Emergency Fund which supports students who are experiencing financial hardship.

Event information is via the Tasting Australia website: www.tastingaustralia.com.au