Time: 1 ora
Difficulty: facile

During the holidays you look for menus ideal for adults and children, these aperitif sandwiches can be a winning deal.
Characteristics: Sausages are sausages composed of about 20% of fatty meat and the remaining 80% of lean meat.  The meat is finely chopped to obtain a consistency similar to that of the frothy homogenized, the product is processed directly from frozen or with ice.This dough after being processed fine, is seasoned with salt, pepper and spices (depending on the type of sausage you want to make). Then it is inserted into the casings that are then stewed or smoked, depending on the taste you want to give it.
Historical notes: Their name comes from a diminutive of würst, which means sausage in German. The first type of sausage to spread in Italy was what is called in Germany Vienna sausage, a sausage made from pork and beef.
This type had the shortest shape and was stuffed in a sheep’s gut
Notes: Recently, there are also sausages made only with pork, of a longer shape, but there are also other types of sausages based on chicken or turkey.
 

Ingredients for about 10 rolls                                                                                                                                   
450 g Special Bread and Pizza Molino from Giovanna without lactose                       
50 g of millet flour
16 g fresh yeast                                                                                                                                                                                       
10 g acacia honey                                                                                                                                                                                         
360 g water                                                                                                                                                                                                                       
50 g of lard
5 g salt
10 Wst s allowed
100 g of sesame seeds
Rice flour and maize fine for dusting permitted

Procedure
Pour the mixture and millet into a bowl and mix well with a whisk to mix the flours
Dissolve the yeast in a second bowl with water and honey and add it to the flour; knead vigorously with your hands until you amalgamate everything, then add the lard and continue to knead, Top the dough with salt and work until you get a soft mixture.
Arrange the dough on the cutting board with the help of rice flour and corn to create a ball.
Take from the dough balls of about 80 g, make loaves and at the tip of the dough put the sausage, roll on itself until you create a rolled sandwich.
At the end, place all the rolls on a baking sheet lined with baking paper, moisten the surface with a solution of water and oil and dust them with sesame. Leave to rest for about an hour.
After the rising time, heat the oven to 180°C and bake the buns for 20 minutes, check that they are well browned and remove from the oven to cool on a perforated grill, then serve.