SAUSAGE ROLLS with IPA MUSTARD BBQ SAUCE

Makes 16 servings

If you enjoyed eating pigs in a blanket as a kid, then these “grown-up” sausage rolls will stir up a bit of nostalgia. The puff pastry bakes up crisp and flaky around the savory sausages when cooking them on the EGG. Use your favorite beer to make the BBQ sauce and use the leftover to wash it all down.

IPA MUSTARD BBQ SAUCE

½ cup (112 g/1 stick) unsalted butter

½ cup (80 g) diced sweet onion

2 cloves garlic, minced

2 cups (352 g) whole-grain mustard

½ cup (120 ml) IPA beer

2 tsp (10 ml) Worcestershire sauce

2 tbsp (30 g) light brown sugar

¼ tsp cayenne pepper

Pinch of salt

1 sheet puff pastry, thawed

All-purpose flour, for dusting

1 large egg, beaten

8 smoked sausages, hot links, or bratwurst, cut in half crosswise

Poppy seeds, for topping

Dried onion flakes, for topping

Line a sheet pan with parchment paper, then set aside.

Set up the EGG for 400°F (200°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Prepare the BBQ sauce: In a small saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for 5 minutes, or until tender. Add the garlic and cook for 20 seconds. Stir in the mustard, beer, Worcestershire sauce, brown sugar, cayenne and salt. Simmer until slightly thickened, 15 to 20 minutes. Remove from the heat and allow to cool. Once cooled, refrigerate until ready to serve.

Roll out the pastry on a floured surface into a 12 x 19–inch (30 x 48–cm) rectangle. Cut the rectangle in half lengthwise, then cut both smaller rectangles into 8 equal portions, totaling 16 pieces of dough.

Brush one end of the dough with the beaten egg. Lay half of a sausage on the opposite end and roll the sausage up in the pastry, pressing lightly to seal the ends. Place the rolls in the refrigerator for 20 to 30 minutes to firm up the dough.

Once the cooker is up to temperature, transfer the sausage rolls to the prepared sheet pan and prick the tops with a fork. Brush the rolls with beaten egg and sprinkle them with poppy seeds and dried onion flakes. Place the pan on the grill and close the lid. Bake until the sausage reaches an internal temperature of 160°F (71°C) and the pastry is golden brown.

Remove the sausage rolls from the grill and arrange them on a platter with the sauce separate, to serve.