Sausages in yeast dough baked in the oven

Ingredients:

Sausages in dough

• 2 tablespoons dark brown sugar
• 1 teaspoon active dry yeast
• 1 cup of premium flour + extra for kneading the dough
• 0.5 cup fine yellow corn flour
• 1 tsp Cajun seasoning
• Coarse salt
• 2 tablespoons melted unsalted butter
• Cooking spray
• 6 sausages andouille (500 gr.)
• 6 tablespoons grated Pepper Jack or Cheddar cheese
• 1 large egg, beaten

Remoulade sauce

• 0.5 cup mayonnaise
• 2 tbsp chopped gherkins
• 2 tbsp. grainy mustard
• 1 tbsp ketchup
• 2 green onions, thinly sliced
• 2 tsp hot sauce

Preparation:

1. In a medium bowl, combine 1/3 cup warm water (about 104°F/40°C) and brown sugar. Dissolve the yeast in the water and let it sit until foamy, about 10 minutes. In a small bowl, combine the flour, cornmeal, Cajun seasoning, and 1/2 teaspoon coarse salt. Add the flour mixture and butter to the yeast and mix with a fork until a smooth dough forms.
2. Turn the dough out onto a floured surface and knead with your hands until smooth and elastic, about 5 minutes, adding more flour as needed. Spray the inside of a medium bowl with cooking spray; place the dough in the bowl and cover. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
3. Preheat oven to 200°C. Spray a baking sheet with cooking spray. Make a slit lengthwise down each sausage, cutting it roughly in half, and stuff each with 1 tablespoon of grated cheese.
4. Turn the dough out onto a lightly floured surface. Roll it out into a 20x45 cm rectangle, approximately 0.3 cm thick. Cut lengthwise into 8 strips. Discard the 2 outer strips with the ragged edges.
5. Wrap a strip of dough around the sausage from one end to the other, leaving 0.5 cm gaps between each turn and slightly exposing the ends. Place on the prepared baking sheet and repeat with the remaining dough and sausage. Brush the top and sides with beaten egg.
6. Bake until golden brown, 18–22 minutes. Using a serrated knife, cut each sausage into quarters. Serve with remoulade sauce for dipping.
   
   Remoulade sauce:
   
   Meanwhile, in a small bowl, combine the mayonnaise, gherkins, mustard, ketchup, green onions, and hot sauce. Refrigerate until ready to serve.