Grilled Spiral Sausages

Ingredients:

• 6 sausages
• 1 tube (220 g) of croissant dough
• Ketchup and mustard, for serving
• Special equipment: 6 wooden skewers

Preparation:

1. Soak 6 wooden skewers in water for 15 minutes.
2. Preheat the grill for indirect heat (on a gas grill, light one burner on each side to medium heat and the middle burners to low heat; on a charcoal grill, rake the coals to one side). A grill thermometer should read 160-175°C.
3. Tear off a long piece of foil and fold it three times to fit the baking sheet. Spray the foil with cooking spray.
4. Thread the sausages onto the skewers, level with the tip of the skewer. Using a sharp knife, cut the sausage into a spiral (4-5 turns) all the way to the skewer. Gently pull the sausage down to open the spiral.
5. Unroll the croissant dough. Cut it crosswise into 6 pieces. Form each piece into a rope 20-22 cm long. Press one rope into the slits of each sausage, wrapping the dough along the spiral and tucking in the ends.
6. Place foil over indirect heat on the grill and place the sausages on top, spacing them apart. Grill the sausages, covered, until golden brown on the bottom and the top is set, 5-6 minutes. Flip the skewers and cook until golden brown on the other side, another 5-6 minutes. Flip them again to the uncooked side and cook until the batter is cooked through, another 5-6 minutes.
7. Transfer the sausages to a serving platter and serve with ketchup and mustard.