HOW TO MAKE BBQ SANDWICHES

SANDWICH

Make the sausages. Coarsely chop the beef and chicken into a meat grinder (or ask the butcher). 

Mix the meat well with the rest of the ingredients. Rinse the casings and fill them with stuffing to make long sausages.

Make the bread dough. Put 40cl of lukewarm water in a large bowl, dissolve yeast and sugar.
Add the salt, mix and let it foam a little. Stir in flour and remaining water. 

Knead until you get an elastic and smooth texture that does not tear. Cover with a cloth and let stand at least 30 minutes.

Form rolls by crushing them a little, flour and let stand another 20 minutes. Bake bread rolls for about 20 minutes, turning several times until golden brown.

Roll the spiral sausage in a double rack (about 150 g per person) and cook on the barbecue near the embers. It must be well grilled on both sides, but still raw inside.

In a cast iron casserole on high heat, cook the onion in the red wine, about 15 minutes.

Cut the grilled sausage into large pieces, prick them with a fork,
and add them to the casserole.

Cover and simmer another 15 minutes.

Open the hot rolls and fill with sausage in sauce, serving what is left in small bowls, to finish with the bread.

Ingredients for 6 people 

1.2 kg of beef not too fat (low coast)
200 g of pork shoulder
200 g of pork belly
2 tablespoons crushed and roasted coriander seeds
1 teaspoon of clove powder
1/2 teaspoon of nutmeg powder
7.5 cl of wine vinegar
3 tablespoons fine salt
1 tablespoon of sugar
1/2 tablespoon peri peri pepper
2 m wide sausage casings
For the bread :
1 kg of flour T55
60 cl of water
5 g baker's yeast
1 teaspoon of sugar
20 g of salt

For the sauce:

2 large sliced ​​onions
40 cl of red wine