How to snag a good result this election

May 2, 2025

MLA encourages Australians behind the barbecue to make good decisions this weekend.

As Australians head to the polls, Meat & Livestock Australia called on voters to make a delicious and patriotic choice.

Hold tight - we’re checking permissions before loading more content

The sizzle and smell of the iconic ‘democracy sausage’ is embedded in Australia’s democratic traditions, and MLA says high-quality, locally produced beef and lamb sausages are the stars of the tradition.

MLA managing director Michael Crowley said the marrying of the iconic sausage sizzle with casting a vote is a partnership worth celebrating.

“Voting at your local school or hall is a celebration of our democratic values, and the democracy sausage is a symbol of community spirit and togetherness,” Mr Crowley said.

“The best thing about this part of Saturday is that there are no tough decisions to chew on. Political pundits can exercise their democratic right to enjoy both beef and lamb sausages.

“Often these sausage sizzles are used to raise funds for various community, sporting or school causes and are a fun and delicious reward for exercising your democratic duty.

“Red meat producers play a crucial role in providing the high-quality beef and lamb that Australians love. Our producers’ dedication and hard work ensures all Australians have access to the best red meat products, supporting our health and economy.

For those firing up the barbecues on Saturday, MLA’s corporate executive chef Sam Burke compiled the best tips and tricks for the perfect democracy sausage.

Choose quality sausages: Go for high-quality, well-seasoned sausages with a good meat-to-fat ratio for juiciness.
Preheat the grill: heat your barbecue to medium (not high) to avoid burning the sausages before they cook through.
Don’t prick the sausages: Keep the juices inside. Pricking them causes moisture loss, leading to dry sausages.
Use indirect heat first: Start cooking on indirect heat to gently cook the inside, then finish over direct heat for a perfect char.
Turn gently and often: Rotate sausages frequently with tongs to ensure even cooking and prevent burning.
Watch for flare-ups: Fat drippings can cause flames; move sausages to a cooler spot if needed.
Check for doneness: Use a meat thermometer (70°C for beef, 75°C for lamb) or cut one open to check.
Let them rest: Rest sausages for a few minutes after cooking to keep them juicy and flavourful.
Experiment with flavours: Try smoking wood chips, glazes, or marinades to enhance flavour.
Serve with style: Pair with fresh bread, sauces and grilled vegies for the ultimate barbecue experience.