Sausage BBQ Cactus

Sprinkle the puff pastry with the Chefclub bbq spice mix. Reserve half of the meat of 1 sausage. Wrap the half-sausage, a whole sausage and ¾ of a roll wrapped in parchment paper with puff pastry. Make incisions on the puff pastry with a knife then brush everything with egg yolk. Sprinkle the puff pastry with sesame seeds and bake for 20 minutes at 350°F.

On a sheet of cling wrap, remove the meat of 7 sausages (reserve one). Flatten everything, cover with tomato sauce, grated mozzarella then form a sausage by wrapping it in plastic wrap. Remove the sausage from the paper and cook it in a pan with a drizzle of oil. Make 4 incisions without going all the way into the tomatoes so that they form flowers.

Remove the roll of puff pastry and insert the sausage inside. Add the arms of the cactus to its puff pastry trunk with toothpicks. Place the puff pastry cactus in a pot filled with cooked potatoes. Place the tomato flowers on top of each part of puff pastry and enjoy!