How to make it
Preheat the BBQ to 110°C
Mix all the ingredients for the dough, except the egg yolk. Knead until you have a smooth dough.
Divide the dough into 10 flat pieces. Place a piece of dough on a flour-dusted counter. Fold the sides to the middle and turn the dough over.
Now press and roll the dough with your hand into a smooth ball. Make 9 more balls this way.
Cover the balls with plastic wrap and let them rise for 20 minutes.
Put the minced meat in a bowl with the breadcrumbs, add 2 tbsp Montreal Steak & Burger rub and the beaten egg. Knead with your hands until everything is well mixed. Roll 10 sausages from the meat.
Now we're going to give the sausages a short bit of smoke. Take a handful of smoking wood chips, we use the B&B Champions Blend but you can also use another type of wood. Sprinkle these dry into the burning charcoal, place the heat deflector and grate on the BBQ and put the tray with sausages on top. Let it smoke for about 10 minutes.
Take the tray with sausages off the BBQ, and open the air vents so the temperature can rise to 180/200°C.
Roll out the dough balls into an oval shape about as long as your sausages. Place 1 meat sausage in the middle of each piece of dough. Fold the dough closed around the sausage. Press the edges together.
Beat the egg yolk loose and add a pinch of salt. Use a brush to coat all the rolls on the outside with egg yolk.
Place the rolls on the baking tray with baking paper and bake for 15-20 minutes until golden brown and cooked through. Eat them with ketchup or another tasty sauce.
