MOINK Sausage Rolls
A great variation on MOINK balls is the MOINK sausage roll: a MOINK ball wrapped in puff pastry. During one of his many internet deep dives, Gijs came across this idea, so of course he had to try it. The biggest advantage over regular MOINK balls is that your fingers stay reasonably clean while eating them.
Ingredients:
- 400 g ground pork
- Puff pastry
- 1 egg
- 20 g Parmesan cheese
- 30 g seasoned breadcrumbs
- 50 ml milk
- 1 clove garlic
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp dried oregano
- 1/4 tsp chili powder
Preparation:
To start, Gijs beats the egg, grates the Parmesan, and finely chops the garlic. He sets half of the egg aside for later, and mixes the other half with the ground meat, milk, garlic, and the remaining ingredients. He kneads everything into a smooth mixture for nice, consistent sausage rolls.
After that, he lights the barbecue and places a pizza stone inside. It is important that the pizza stone heats up together with the barbecue, because a rapid temperature change can crack the stone. For this recipe, the barbecue should stay between 200 and 220°C. Make sure the coals are not directly under the pizza stone, or it may get too hot and burn the sausage rolls.
While the barbecue warms up, Gijs assembles the sausage rolls. He forms the meat mixture into a sausage about ±2 cm thick, cuts it into pieces, and rolls each piece in puff pastry. To prevent the pastry from tearing, he presses the edges down with a fork. You can also cut the rolls into smaller pieces to serve as party snacks. For a nice shine, Gijs brushes the rolls with the remaining egg.
Once the barbecue is at temperature, Gijs brushes the rolls with egg one more time and places them on baking paper on the pizza stone. They need about 20 to 25 minutes to cook and are done when they are nicely golden brown. A core thermometer really helps here, because opening the lid too often can cool the barbecue too much and ruin the result. As a wise man once said: “If you are looking, you ain’t cooking”
Once the sausage rolls are cooked, Gijs takes them off the barbecue and lets them rest for about 5 minutes.
