The Australian public has gone into meltdown after Bunnings’ beloved sausage sizzle has been compromised.

Bunnings told sausage sizzle vendors they should consider putting onions on before the sausage after a man slipped on a stray onion during a trip to the hardware store.

The 65-year-old has recently returned to Bunnings, but says he suffered a panic attack and couldn’t stop “checking the floor for onions”.

The chain has confirmed placing the onion before the sausage is just a “suggestion” and not a hard requirement.

“Safety is always our number one priority and we recently introduced a suggestion that onion be placed underneath sausages to help prevent the onion from falling out and creating a slipping hazard,” says chief operating officer Debbie Poole.

The decision has been met with mixed emotions on social media, with some pointing out that onion first minimises droppage, thus ensuring maximum onion consumption, and others going so far as to question if the onions are really present at all if they’re concealed by a sausage.

Chef Colin Fassnidge also weighed in on the dilemma on GQ‘s Men of the Year Awards red carpet last night. “Onions on top!” insisted the chef. “I am getting extra onions and I’m going to spill them — they’ve got a mop aisle!”

The controversy begs the questions — is a rogue onion dangerous enough to change the way we eat a food that’s part of our culinary DNA?

We’ve witnessed the alteration of many classic dishes over the years including the pav, which has morphed into an iteration of an Eton mess over an Aussie classic.

Truth be told, there are many other foodstuffs that rank higher on the slip scale — mustard and sauce included. Could a sauce ban be next?

Image credit: Flickr 

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