Sausage roll, but make it gourmet!

Preparations:

Make sure to use fresh beef sausages. They are tastier than the standard pork sausages.

Let the beef sausages come to room temperature before grilling. Also, take the Jillz apple cider out of the fridge well in advance. We are going to cook the Jillz, and to shorten the cooking time, it’s better if the Jillz isn’t ice-cold.

What to do with your KLAUWE:

Fire up your KLAUWE and eventually bring the temperature to about 150 to 175 degrees Celsius.

When lighting your KLAUWE, you want more oxygen initially, so open the air vents at the front and back completely. (After the fire is lit, close the rear vent completely.) The front vent remains open during lighting and is the spot where you can fine-tune the temperature of your KLAUWE.

If the fire needs a heat boost, you can open the rear vent briefly. Keep the vent in the lid partially open. (Of course, this depends on how the temperature behaves. More air means more fire, which means a higher temperature, and vice versa; it's a matter of playing with the oxygen. Once the fire is burning, you control it with the front vent.)

Do not place the lid on the KLAUWE yet. Let the fire do its job.

Moving on to your ingredients:

The only prep work you need is with the onions. Peel the onions and cut them in half. Then slice these halves into thin rings.

Grab an aluminum tray (as shown in the photo below) and fill it with the beef sausages, the 5 bottles of Jillz, and the onion rings. (If you want to shorten the cooking time, you can warm the contents of the 5 bottles of Jillz (apple cider) in a saucepan on the stove.)

Pierce the beef sausages in a few places with a fork. We want the sausages to soak up the Jillz (apple cider). It adds a lot of flavor.

The sauce (dressing) for the sausage roll is syrup with mustard. Take a small bowl and add a good dash of syrup. Then add an equal amount of mustard. If you like it spicy, you can use a sharper mustard. Stir the syrup and mustard well together. The sauce is for later, so set it aside.

You can prepare and slice the white rolls in advance. Note: slice the rolls from the top! After all, it needs to become a little boat.

Back to your KLAUWE:

When the coals are hot and the highest flames have died down, move the fire basket with the lifting hook (and barbecue gloves) to the third level (counted from the top). Place the grill grate on the second level (counted from the top). Then put the lid on your KLAUWE. (We grill without a water ring and without a water tray.)

The air vents at the front and back are still (somewhat) open. Watch where the temperature goes. The goal is about 150 to 175 degrees Celsius (higher is also fine). When the temperature exceeds the mentioned 150/175 degrees Celsius, adjust the air vents. Close the rear vent completely. See what happens with the temperature. Is it still rising? Then close the front vent a bit more. Eventually, you can fine-tune the temperature with the front vent. If the temperature is too low, open the front vent more. If it’s too high, close the front vent a bit more.

Take your time for this. The temperature needs to stabilize. Do this, of course, with a suitable drink in hand.

The aluminum tray on the grill:

When the temperature is stable around 150 to 175 degrees Celsius, remove the lid from your KLAUWE and place the filled aluminum tray on the grill grate. The Jillz needs to come to a boil now. If you preheated the apple cider in a saucepan, the boiling time will be shorter. Put the lid on your KLAUWE.

And then?

We wait until the Jillz in the aluminum tray boils. Once it boils, turn the sausages over in the tray after 5 minutes. Let the sausages cook for another 5 minutes.

After these 5 minutes, remove the beef sausages from the tray and place them on a plate. Then remove the aluminum tray from the grill grate and pour out the cooked Jillz. Leave only the onion rings in the tray and place it back on the grill grate. The onions will be nicely softened from cooking in the Jillz. Sprinkle the onion rings with brown sugar. Let them caramelize, stirring occasionally.

Place the sausages back on the grill grate. Make sure to place them on the cooler side of the grate to let them brown a bit more. The sausages are already cooked, so it’s just for color.

The finishing touch:

When the sausages have a bit more color and the onions are nicely browned and caramelized, remove everything from the grill.

First, add the sauce to the white, pre-sliced rolls. Place a beef sausage on top and then add the caramelized onions. Done!

Serve the rolls with a napkin because they are going to be deliciously messy! This sweet and sour variant is simply irresistible!

Bon appétit, and don’t forget: Eat with your KLAUWE and Impress Your Friends!