Time: 30 minuti più lievitazione
Difficulty: facile

This tasty recipe is an ideal morsel for party buffets, I propose it with sausages, but I assure you that even with salami or with a cube of cheese in the heart it is out of this world!

Create your favorite combination.

Characteristics:
The sausage is a food made from minced meat, usually pork, chicken or turkey, which is stuffed into a plastic casing or natural casing.
It is available in different varieties, such as the Viennese sausage, the German sausage or the American sausage, and can be eaten raw or cooked.
Historical notes:
The word "sausage" is of German origin and derives from the term "Wurst", which means "sausage".
The origin of the word "Wurst" is not completely clear, but it is believed that it comes from the German word "wursten", which means "to stuff meat".
Over time, the word "Wurst" has become increasingly associated with sausages and other cured meat specialties, to the point of becoming synonymous with these preparations.
The word "wurstel" is an Italianized version of the German term "Wurstchen", meaning "small sausage", and has become a common term.
Note:
Each region has its own variation of the wurstel, with different ingredients and methods of preparation. For example, in Italy the wurstel is often prepared with pork and is served in different ways, as a hot dog or as a side dish to main courses. In America, the wurstel has become a staple ingredient for barbecues, while in Germany it is often served with sauerkraut and potatoes.

Ingredients for about 1 kg of dough
500 g Speciale Pane e Pizza Molino dalla Giovanna
5 g granulated sugar
10 g white wine vinegar
370 g water
18 g fresh yeast
50 g Extra virgin olive oil
8 g salt
8 gluten-free sausages
Rice and corn flour for dusting

Method
Pour the water into a bowl together with the sugar and yeast, mix well until it has dissolved.
Pour the mix into the mixer and then the water mixture onto the powders and work the dough vigorously.
After a few minutes, add the vinegar, then the oil, then the salt and continue kneading until all the elements are fully incorporated.
Transfer the dough onto a floured surface and work it until it has become smooth and homogeneous; then, divide the dough into loaves of about 60g, cut a piece of sausage and wrap it completely with the dough, then give it an oval shape.
Leave to rise on a baking sheet with baking paper, for about 2 hours in a warm environment without drafts, until the dough has approximately doubled in volume.
After the necessary time, preheat the oven to 200° and when it has reached temperature, cook the rolls for about 20 minutes at 180° static oven.
At the end of cooking, remove the bread from the oven and leave to cool for about 30 minutes on a raised rack.

N.B. the cooking times are indicative, therefore they must be checked, since it depends on the type of oven used and its power.