I’ve been neglecting you, neglecting you big time. It’s not that I don’t want to blog here. For some reason I just don’t seem to find the time. But I promise I will post here more often. To get back in the blogging in English game here’s a recipe I made recently, MOINK Rolls. I was playing with the idea of doing a barbecue variation on a typical Dutch snack ‘sauzijzenbroodjes’, sausage rolls. While that idea was bubbling away in my head I thought “Why not make them with the sausage mixture I use for my MOINK Balls?”.
On BBQ-NL, my Dutch blog, I named them Italian Sausage Rolls. Marcel Nas, from the NasQ BBQ Team, came up with the MOINK Rolls name right away after I posted the pictures. Funny how some things start to live their own life.
Ingredients (16 small or 4 large rolls):
- 1 pound ground meat, a 50/50 mixture of beef and pork
- 1 sheet of readymade puff pastry (40 x 24 cm / 10″ x 15″)
- 1 egg, lightly beaten, divided
- 20 grams Parmesan cheese, grated
- 30 grams Italian style breadcrumbs
- 50 grams milk
- 1 garlic clove, minced
- 1 teaspoon, dried parsley
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon dried oregano
- ½ teaspoon chiliflakes
- smoke wood, ¼ chunk or a ¼ handful chips of a lighter smoke flavor wood like apple or cherry
- pizza stone or a baking tray that fits in your barbecue (If you have neither you can put them on the grate too.)
- greaseproof paper
Mix the ground meat with half of the egg, the breadcrumbs, milk, garlic, herbs and spices.
Cut the sheets of puff pastry lengthwise in half.
Divide the meat mixture in two equal parts. Roll each part into a sausage that is as long as the puff pasty sheet.
Place each sausage on it’s own puff pastry sheet.
Fold the puff pastry over the sausage. Press the roll close with your fingers or a fork.
Cut each roll into 8 equal MOINK Rolls, or into 4 big ones if you aren’t serving them as a snack.
Put the MOINK Rolls on a piece of greaseproof paper that has roughly the same size as your pizza stone or baking sheet.
Brush each roll with beaten egg. Place the rolls in the fridge to firm up a bit.
Ready your barbecue for indirect use at 200-220°C / 390-425°F.
Add your pizza stone, if using, from the beginning, there is a chance it will crack when you add a cold pizza stone to a hot barbecue. Also don’t put your coals directly under the stone, it will get way to hot that way and your rolls will burn.
When your barbecue is up to temperature brush the rolls again with beaten egg and place them in the barbecue.
Check after 20 minutes if the color of your MOINK Rolls is a nice golden brown, if not leave them on a little longer.
Let your MOINK Rolls cool down for 5 minutes before you serve them. Don’t forget to keep a few aside for yourself, they will be gone before you know it!
Did you know that you can find me on Facebook and Instagram? I’d really appreciate it when you tag me or use the hashtag #noskosbbq when you make one of my recipes. That way I get to see how your version turned out.