for 4 person

Dough

250 g	white flour
1 ½ dl	water
3 tbsp	olive oil
½ tsp	salt
¼ cube	yeast (approx. 10 g)
1 tsp	rosemary needles, finely chopped

To shape

4	frankfurter sausage
1 tbsp	rosemary needles

Sauce

3 tbsp	ketchup
½ tsp	mild curry powder

How it's done

Dough

Combine the flour with all the other ingredients up to and including the rosemary, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 8 portions. To make the snail bodies, shape 4 portions of dough into thin rolls (approx. 30 cm long), wrap the dough around the sausages.

Divide the remaining portions into thirds, shape into thin rolls and make 4 neat braided plaits. To make the snail shells, roll up the plaits and place them on the sausage rolls. Transfer the snails to a grill tray.

Charcoal/gas/electric grill: Cover and grill over/on a medium heat for approx. 20 mins.

Insert the rosemary needles into the snails for tentacles.

Sauce

Mix the ketchup and curry powder, serve with the sausage snails.

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