Smokey Brabant Sausage Rolls from the BBQ

Preheat the bbq to 110 degrees Celsius.

Mix all the ingredients for the dough, except the egg yolk. Knead into a smooth dough.

Divide the dough into 10 flat pieces and roll each piece into a smooth ball.

Cover the balls with plastic wrap and let rise for 20 minutes.

Put the ground meat in a bowl with the breadcrumbs, add 2 tablespoons of Montreal Steak en Burger rub and the beaten egg. Knead well and roll 10 sausages from the ground meat.

Give the sausages a short smoke: sprinkle a handful of dry smoking wood chips on the burning charcoal, place the heat deflector and the grate, put the tray with the sausages on it and let it smoke for about 10 minutes.

Take the tray with the sausages off the bbq and open the vent sliders so the temperature can rise to 180-200 degrees.

Roll out the dough balls into an oval shape the length of the sausages. Place 1 sausage in the middle of each piece of dough, fold the dough closed around the sausage and press the edges together.

Beat the egg yolk with a pinch of salt and brush it over the outside of all the rolls.

Place the rolls on the baking tray with baking paper and bake them for 15 to 20 minutes until golden brown and cooked through. Eat them with ketchup or another sauce.