Italian Sausage Rolls
Italian sausage rolls
- 400 g veal mince
- 1 roll of puff pastry (40 x 24 cm)
- 1 beaten egg
- 20 gr grated Parmesan cheese
- 30 g seasoned breadcrumbs
- 50 ml of milk
- 1 clove of garlic, finely chopped
- 1 tsp dried parsley
- ½ tsp sea salt
- ½ tsp white pepper
- ½ tsp dried oregano
- ½ tsp chilli flakes
- BBQ with lid
- Vuur&Rook Pizza Stone
- Vuur&Rook Smoke chips apple or cherry
- Baking paper
Step 1: Mix the minced beef with half the egg, breadcrumbs, milk, garlic and the herbs and spices. Keep the other half of the egg aside. Roll out the puff pastry and cut it in half lengthwise.
Step 2: Divide the veal mince mixture into two equal parts. Roll a part into a long sausage and place it on one of the dough slices. Do the same with the other minced meat.
Step 3: Fold the dough flaps tightly over the meat roll and press well. You can possibly do this with the teeth of a fork.
Step 4: Cut each roll into 8 approximately equal sausage rolls. Place them on a piece of baking paper that is the same size as your pizza stone. Brush the egg rolls and put them in the fridge so that they can stiffen up.
Step 5: Go, Go, Go, Fire up the Q! Prepare your barbecue for indirect barbecue at 200°C-220°C. Brush the sausage rolls with egg again when the barbecue is up to temperature. Place them in the barbecue away from the fire.
Step 6: Check the color of your sausage rolls after 20 minutes. If they are beautifully golden, then they can be removed, otherwise you can let them continue.
Step 7: Allow the sausage rolls to cool for 5 minutes before serving.