What kinda sausage and what kinda bread wrap did you use?
Pork/beef mixed spicy smoked from a local butcher. It is smoked to the point of almost being the consistency of summer sausage, so it doesn't require a lot of cooking, but goes great in soups and beans etc.
For the bread, I used Grands Flakey biscuits and rolled them down, cut in half and wrapped the cut pieces of sausage.
Cheese goes really well with these too! I cheesed two of them to see if it would leak out at all, I think with more biscuit coverage you should be ok with the cheese.
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