Fundraising > Food & Beverages

Sausage Sizzle

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Aussies love a BBQ, and by extension, a sausage sizzle! Charred snags with onion, wrapped inside a slice of bread with drippings of sauce… yum!

Ready to go, affordable and delicious, the old Sausage Sizzle offers punters the chance to quell the afternoon hunger pains and gives them the feeling they have helped the community in the process.

A sausage sizzle is always popular, relatively easy to run, highly popular and is guaranteed to get a decent financial result for your club; It is not uncommon to raise $1000 from a sausage sizzle.

Sausage Sizzle

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Financial Considerations

Budget wise, you will need to consider:

  • purchasing the required meat, bread and sauce accordingly
  • purchase of gas bottles and serviettes
  • the hire cost also of tables, cover and utensils

  • Public Liability Insurance

    Check to ensure that your club covers this type of activity both at your club and off site. Offsite sausage sizzles that take place in shopping complexes and other public places will need public liability insurance. Ask the complex to add your club and participants to their coverage and ensure they provide you with a certificate of currency.
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    Use club tools such including:

  • Newsletter
  • Email message
  • Website
  • Social media
  • Revenue Opportunities

    Revenue opportunities are not just limited to the sale of snags, there is the opportunity to sell club merchandise & membership and don't overlook lucrative sponsorship dollars. Sausage Sizzles can draw sponsorship from local food suppliers such as butchers, bakers and supermarkets. There is also the opportunity to sell the naming rights to the sausage sizzle by offering signage and placards around the Sausage Sizzle to local businesses, ie 'Dave's Local Building Group Proudly Sponsors..."

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    Licenses and Permits

    It is important to check with your local council on food preparation requirements or visit your states Food Health and Safety website. Check with your state regulatory body. In Australia, the food law places many responsibilities on the proprietor of a food business. If you are the organiser of an event or an official of a charity or community organisation that is selling food, you need to be aware of these responsibilities. See our Food Safety for Clubs page for further information.

    Factors to Consider

    Determine Sources of Supply for all Products

    It's amazing how many people set up their Sausage Sizzle only to find they have no gas in the bottle. Prior to the day, organise the hire/setup & purchase of:

  • BBQ, gas and gazebo,
  • Sausages, Onions, Sauces, Drinks
  • Serviettes, Wipes, Rubber gloves
  • BBQ tools, Disinfectant spray
  • Signage, banners, flyers, magazines
  • Staff, Rubbish bags, Eskies
  • Cash box and float of $100
  • On-going supply of ice.

  • Hold your Sausage Sizzle at Shopping Complexes

    Increasingly, clubs are holding fundraising Sausage sizzles at shopping centres and warehouses like Bunnings. To make this happen for your club, apply to the shopping complex in writing asking to be put on the sausage sizzle list. Make sure they are aware that your club is a non-profit organisation.

    Be prepared to wait six months or more before you are rostered on. Review the material from the Shopping Complex carefully, noting exactly what you need to provide and what they will provide. Shopping Complexes will have liability insurance, so ask if they will extend that to your group as you are accessing their site.


    Pricing for the sausages and drinks should be affordable and reasonable. Excessive pricing will deter customers but if reasonable value and for charity, punters are more likely to part with loose change. Extra pricing options can be included as add-ons ie extra for buns and extra for onions etc.

    Preparing and Cooking Food Safely

    Take the following precautions at sausage sizzles and barbecues to ensure that food is safe.

  • Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering
  • Pack raw meat into insulated boxes with ice bricks for transportation
  • Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely necessary, and then handwashing facilities must be available. Hands must be washed after handling raw meats
  • Keep cooked meat and salads separate from raw meat at all times to prevent contamination
  • Cover food to protect it from contamination
  • Use clean and dry utensils for serving the food –never place cooked meat back on the trays that held the raw meat
  • Cook chicken, sausages and hamburgers until juices run clear - steaks can be cooked to preference
  • Throw left-over food away unless refrigeration equipment is available to rapidly cool the food

  • Disposable Utensils

    Wherever possible, single-use (disposable) utensils such as knives, forks, plates and cups should be used and thrown away after use. These items should be kept covered until required and should be handled carefully to minimise any risk of contamination. Re-useable items such as mugs should not be used unless there are facilities available on-site to wash and sanitise them, or there are enough items for the duration of the event.


    If water is needed for hand washing or for washing up, a supply adequate to last the event must be provided. The water must be of drinkable quality. If using containers to transport water to the event, make sure that they are clean and have not been used to store chemicals.

    If you do not have access to hot water for washing up, make sure that you take enough utensils so that you can use separate utensils for the raw and the cooked food at the event.

    Handwashing Facilities

    Unless a written exemption has been obtained from your local council or health authority, food handlers must wash their hands with warm running water. An exemption is only likely to be issued where enough water is not available for handwashing. In such circumstances the local council or health authority may permit the use of alternatives such as cleaning creams or gels, or sanitising wipes.

    If you have access to water, you should set up a temporary handwashing facility that provides running water. You can do this by using a large water container with a tap at its base. Another container, such as a bucket, should collect the waste water, to keep the site dry and clean.

    A supply of soap and paper towels must be provided at the handwashing facility so that handwashing can be undertaken properly. Supply a bin for used towels. This helps to keep the site tidy and prevents contamination from used towels.

    Rubbish and Recycling

    Rubbish bins and recycling bins will be required for the customers within the immediate area. Most customers will take the food away with them if the stall is in a crowded area. Ensure ample supplies of garbage bags are available (if used) or ensure there is a nearby place to empty the bin and insure the area is kept in a clean and healthy state.


    This procedure should be treated as a guide only. Your club should seek advice specific to the needs of your club and event. Seek further details from authorities and service providers; especially in regards to insurance, licences, permits, spectator and participant safety.