Sausages in bread dough

Heat the baking product and fry the sausages around. Prick some holes during baking so that the excess fat can run out and the moisture can evaporate. Take them out of the pan and leave on kitchen paper to drain and cool.

Meanwhile, make the bread dough according to the instructions on the packaging with the oil or butter and let rise for 30 minutes. Knead the dough thoroughly and let rise for another 15 minutes.

Preheat the oven to 200 ° C. Roll on a floured countertop of the dough a piece of about 1/2 inch thick.

Cut into as many pieces as there are sausages and so large that the dough can be folded around it.

Place the sausages in the middle of a piece of dough and coat the top with mustard.

Put some rosemary on every sausage. Fold the dough around it and place the rolls on the baking sheet with parchment paper.

Brush the dough all around generously with the egg and sprinkle with some coarse salt.

Fry the rolls at the bottom of the oven for about 20 minutes until golden brown and done. If the crust sounds hollow when you knock on it, the rolls are done.