The Bunnings Sausage Sizzle is an Aussie icon, it’s not about the food, it’s just a snag & onions on a piece of bread with some sauce, but it’s a tradition and Bunnings customers seem to love them. Bunnings have the recipe for success, it’s one of the most successful corporate-sponsored community events held all over Australia.
Some people buy a sausage on their way in to Bunnings, then another on their way out.
We had people asking for a sausage at 7am when we weren’t quite ready, we had people wanting them after 4pm when we had stopped serving, turned off the BBQ and the bread had been packed away, they didn’t mind, they still wanted a cold sausage.
Chewing the Fat
Preparation before the day involved
Ruth applying for the opportunity to do the sausage sizzle months in advance.
Karin, Jennie, Brendan & Ken went to the mid-week Bunnings induction.
Sallyanne, Jennie & Karin doing a few shopping trips & delivering sausages to Hogans cold room. The young guy at the Woolies register asked me if I was having a party, I said I might when this is over.
Karin organising a working roster so we had 4 people there at once and some overlap of shifts to train the next group people starting.
Jennie organised the float with Vicki
Vicki donated all the ice & loaned Hogan’s huge eskies & stored the sausages overnight.
Colleen & Brendan donated some bain marees which were perfect for the bbq, they really kept everything hot.
Julia donated the zig zag metal holder which made things so much easier. We could place the bread, sausage, onions wrapped in a napkin on this tray which held everything in place. Bunnings have a strict safety rule that onions have to be placed on the bread first with the sausage on top! The customers could then add their own sauce.
Recipe for Success
ON the day we had 11 RDOC members and 1 husband helping serve customers, cook on the bbq and handle the money.
We all wore our RDOC shirts and caps.
We had a few people asking for dog training advice.
Ken, not being a dog handler, jokingly advised people to get a cat instead.
The day started at 6am with a nice fine hot day. Karin & Ken met Vicki at Hogans to pick up the 61kg of sausages 4 huge eskies of ice & loaded them all into Ken’s van. He then delivered these to bunnings capalaba along with all the cooking utensils, cans of soft drink, sauces etc.
Jennie, Aaron, Brendan & Sallyanne went straight to Bunnings at 6am to set up the BBQ & meet the delivery of 25kg of fresh onions.
Thankfully we had Aaron & Ken to unload all the sausages and 340 cans of soft drink as this was heavy work.
Sallyanne & Brendan then went to go buy the 50 loaves of fresh bread when Woolies opended at 7am.
Aaron was first up on the bbq
He was kept busy as the crowds started pouring in around 11am and we came close to not having any sausages cooked.
Sallyanne, Jan, Tess, Sonia, Karen L, Carmen, Dawn, Karin and Vicki did all the serving and collecting money. Vicki was great at making sure all the customer’s orders were taken.
John & Ken then worked the BBQ & again we came close to not having any cooked sausages ready later in the day, it was difficult to predict the quantities. I think the rule we used was when you think we’ve got enough sausages ready, then you need to cook some more.
We stopped serving at 4pm & a few customers still wanted some sausages.
It started to cloud over and get really gusty, it looked like it was going to storm.
At the end of the day, Carmen, Karin, Ken, Dawn and Sonia cleaned the BBQ, swept & mopped the floors & packed up the BBQ
The windy conditions made it difficult, but luckily (for us) it didnt rain.
We finished about 5pm.
Got home & had a few bevies to celebrate as we had made a profit and had to store the left over bread & sausages in Karin’s freezer then drive to Jan’s at Vicky Point to store the rest of the bread in Jan’s freezer.
On the Monday, Karin returned the eskies & Jennie took the money to Hogan’s to count
Ken’s van was still loaded with left over drinks which he delivered back to the club along with the sauces, cooking utensils etc.
Then I had some more celebratory drinks when it was all done.
Everyone involved said they had a great time, it was fun working together and chatting to the customers. Well worth the time and energy and a great team effort.
A huge thanks to everyone that helped organise and participate on the day. Massive thanks to Karin who organised it all, Sallyanne for organising the food, Brendan for opening up and Vicki and Hogans for providing assistance with storage and coins. THANK YOU
Till next time.