BBQ sausage rolls

The cook, step by step.

1. 1

   Step 1

   Done

   We first prepare the shawarma herb mix according to the recipe in the link. When that is done we mix half of the chopped meat with the SPG herb mix and the other half with the homemade shorama herb mix. We then put this covered in the cooling and let it marinate for 20-30 minutes.

   20m
2. 2

   Step 2

   Done

   Now it's time to divide the minced meat into rolls of about 50 grams. So we have enough for 10 sauce sandwiches and it doesn't get too much. Now remove the sheets of puff pastry from the package and let it thaw very briefly. Not too long because otherwise the dough becomes too soft to fold beautiful sandwiches. Now place a chopped roll on one side of the puff pastry and fold it closed. Now use a fork to attach the top and bottom of the puff pastry along all sides. Is your fork attached to the puff pastry? Then use some water on your fork every now and then, this will be easier. Clutch the egg and brush the rolls well at the top with the mixture so that the entire surface is covered.

3. 3

   Step 3

   Done

   Then we light the barbecue and go for an indirect setup with a dome temperature of 175 degrees Celsius. The pizza stone is placed on the barbecue from the beginning so it can heat nicely. Has the temperature reached? Then may the sauce sandwiches on the pizza stone and may close the lid. After 20-25 minutes the sandwiches are cooked, keep an eye on the bottom of the sandwiches, they are cooked fastest.

   BBQ temperature: 175°C
4. 4

   Step 4

   Done

   And that's it! Delicious sauce sandwiches made in 2 variants. With the regular variant with SPG it is nice to serve some curry or ketchup while with the shawarma variant a little garlic sauce goes surprisingly well. Enjoy!