What do you need?
250 g half-and-half minced meat 1 tsp sambal oelek 1⁄2 tsp nutmeg 3 eggs, of which 2 are beaten 2 tbsp breadcrumbs salt and freshly ground black pepper, to taste 10 slices of puff pastry
As a child, I love making sausage rolls. So why not on the BBQ?
250 g half-and-half minced meat 1 tsp sambal oelek 1⁄2 tsp nutmeg 3 eggs, of which 2 are beaten 2 tbsp breadcrumbs salt and freshly ground black pepper, to taste 10 slices of puff pastry
Mix the minced meat with the sambal and add the nutmeg. Mix in 1 egg and the breadcrumbs and season with salt and black pepper. Roll 10 small sausages of the minced meat and put aside in a cool place. In the meantime, defrost the puff pastry slices and brush them with beaten egg (save some for later). Place the sausages on the puff pastry slices and fold them in half. Let them rest for about 10 minutes in the fridge. Brush the top of the rolls with beaten egg and place the sausage rolls on the grill for 15 minutes over the plate setter of The Bastard.
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