Kanga Banga sausage sangas with beet and blue cheese “slaw”

This meal is so incredibly Aussie: sausages, kangaroo, beetroot. And yet so incredibly not: it involves devouring one half of the coat of arms and is smothered in blue cheese. Then I went and abbreviated two things that remain peculiarly unabbreviated in the Australian lexicon: beetroot and coleslaw. It’s ridiculous, a paradox and should probably be stopped.

But I couldn’t stop. The name, the ingredients, the ridiculous mess we made eating it, what the beetroot did to my hands. It’s like cultural cringe, I couldn’t look away. And I really, I just… well, I don’t think there’s much else that can be said. Whether you find this sort of thing intriguing, laughable or a complete turn off, your mind was probably made up as soon as you read the title.


4 brown onions
2 tbsp olive oil
2 tsp brown sugar
tbsp balsamic vinegar
8 kangaroo sausages
8 slices of bread (preferably something soft that wont crumble with the moisture of the other ingredients – my rye bread was a disaster to eat)

For the slaw:

4 fresh beetroots
handful of parsley
salt and pepper

Blue Cheese Dressing:

5 tbsp white wine vinegar
5 tbsp olive oil
1 tsp brown sugar
100 grams soft crumbly blue cheese


Add oil to pan on low and cook ringed onions until translucent (about 20 minutes). While waiting cook sausages in pan or on BBQ or however you like. After 20 mins add balsamic and sugar to onions. Allow to cook a further 5 mins. To make salad, grate beetroots into bowl, adding parsley and seasoning. To dress, crumble cheese in bowl or jug. Add vinegar and oil little by little, stirring after each addition. When done stir into grated beetroot. Serve onions and beetroot slaw on a slice of bread with sausage.

Makes 8. Serves 4-8 depending on how hungry people are.