MLA urges Aussies to ‘vote 1’ red meat for their democracy sausage

As Australians head to the polls for the Australian federal election on Saturday, Meat & Livestock Australia (MLA) is calling on voters to make a delicious and patriotic choice by enjoying beef and lamb sausages at their local polling stations.

The sizzle and smell of the iconic ‘democracy sausage’ has become embedded in Australia’s democratic traditions, and MLA is proud to promote high-quality, locally produced beef and lamb sausages as the star of this tradition.

MLA Managing Director, Michael Crowley said that the marrying of the iconic sausage sizzle with casting your 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 barbeques on Saturday, MLA’s Corporate Executive Chef Sam Burke has compiled the best tips and tricks for the perfect Democracy Sausage.

1. Choose quality sausages – Go for high-quality, well-seasoned sausages with a good meat-to-fat ratio for juiciness.
2. Preheat the grill – heat your BBQ to medium (not high) to avoid burning the sausages before they cook through.
3. Don’t prick the sausages – Keep the juices inside! Pricking them causes moisture loss, leading to dry sausages.
4. Use indirect heat first – Start cooking on indirect heat to gently cook the inside, then finish over direct heat for a perfect char.
5. Turn gently and often – Rotate sausages frequently with tongs to ensure even cooking and prevent burning.
6. Watch for flare-Ups – Fat drippings can cause flames; move sausages to a cooler spot if needed.
7. Check for doneness – Use a meat thermometer (70°C/160°F for beef, 75°C/165°F for lamb) or cut one open to check.
8. Let them rest – Rest sausages for a few minutes after cooking to keep them juicy and flavourful.
9. Experiment with flavours – Try smoking wood chips, glazes, or marinades to enhance flavour.
10. Serve with style – Pair with fresh bread, sauces, and grilled veggies for the ultimate BBQ experience!

Michael Crowley, Managing Director of Meat & Livestock Australia

Sam Burke, Corporate Executive Chef at Meat & Livestock Australia