BBQ POGOS

Preheat one side of the barbeque to 375°F/ 190°C or medium high heat and the other side to 300°F/150°C or medium low heat.

Oil the grill.

Place sausages over the medium high heat side of the grill and cook until golden char marks are achieved, about 2 minutes, turning continuously.

Once golden char marks have been achieved place sausages on the medium low heat side of the grill and cook a further 5 minutes.

Remove sausages from the grill and allow to cool

Insert pogo stick into sausage, while leaving 2 inches out for a handle.

Roll pizza dough ¼ inch thickness, cut into 8 squares approximately 4 inches by 6 inches in size.

Smear Dijon mustard over each square of dough leaving a ½ inch boarder, then sprinkle pizza dough with rosemary and pepper.

In a medium sized bowl mix an egg and some water until well combined.

With a pastry brush, brush the outer edges of the pizza dough with egg wash. Place sausage in the center and wrap the pizza dough around the sausage. The egg wash will stop the dough from unraveling.

Dust each pogo with cornmeal.

Preheat barbeque to 300°F/150°C or medium low heat.

Oil grill.

Place pogos on the grill and cook on each side until golden brown, approximately 12 minutes, turn pogos often. Remove from heat and serve immediately.

Yield: 8 Pogos