500 grams of Flour 250 grams of Milk 125 grams Butter 10 grams Dried yeast 10 grams of White Basterd sugar 5 grams of Salt
800 grams of Minced half and half 35 grams Worcestershire sauce 50 grams of breadcrumbs 2 grams of Salt 1 gram Black pepper 1 Egg
Pastry brush Flower Dough hook Rolling pin Egg Whisk Cling film Kitchen towel Food processor Corn flour Pizza stone
Prepare all ingredients for the Brabant sausage roll. Make sure all ingredients are at room temperature. In the bowl of the food processor, mix the ingredients for the bread dough for the sausage roll. To do this, add the flour to the bowl, add the white caster sugar, dried yeast and salt. Let this mix on a low setting in the food processor with a dough hook.
Add the butter and pour in the milk. Turn this into a nice white elastic bread dough. Knead the bread dough for about 7 to 10 minutes, until a nice ball forms which easily comes loose from the bowl.
Divide this bread dough into 20 equal balls of approximately 45 grams. Cover the bread balls with cling film and cover with a kitchen towel. Let this rise for 30 minutes now
For the sausage filling, mix the minced meat with the Worcestershire sauce, breadcrumbs, salt, black pepper and egg. Mix all this well together so that all these ingredients are well distributed with each other. Divide the sausage filling into 20 equal parts of approximately 45 grams. Roll 20 beautiful sausages from this. Beat an egg.
After the bread balls for the Brabant sausage roll have risen for 30 minutes, roll out each ball into an oval slice. Use a rolling pin for this. Place a sausage on top. First, fold the edges of the dough that protrude lengthwise (the 2 short sides) over the sausage. Then grab the two long sides together above the sausage and squeeze them together. Make sure this seam is closed properly. Then roll the sausage roll back and forth a few more times so that the roll is nice and round. Place the roll, seam down, on a plate lined with baking paper and gently press the sausage bun.
Brush the Brabant sausage rolls with the beaten egg yolk using a pastry brush. Cover the sausage rolls with cling film and a kitchen towel. Let the sausage rolls rise for 60 minutes.
Prepare the barbecue for indirect barbecuing with a temperature of 220 gr. C. When the dough has risen for 40 minutes, place the pizza stone on the barbecue to heat up.
After 60 minutes of rising, brush the sausage rolls again with the beaten egg yolk. Sprinkle the pizza stone with some corn flour and place the Brabant sausage rolls on the pizza stone. Bake the sausage rolls for about 20 minutes until they are golden yellow with the lid of the barbecue closed.
After 20 minutes, remove the Brabant sausage roll from the barbecue and let it cool down on a grid for about 5 minutes.