- 1 package merguez sausages, cooked
- 2 cups (500 ml) all-purpose flour
- 1 tbsp. (15 ml) sugar
- 2 pinches salt
- 1 tbsp. (15 ml) baking powder
- 1 cup (250 ml) water
- Tree branches (bark removed) about the thickness of a sausage
- Mild mustard, to taste
- Have a hot bed of coals ready.
- Place the flour, sugar, salt and baking powder in a bowl, pour in the water all at once and mix by hand until evenly textured.
- Form an elongated roll of dough (like for a baguette) and press around one of the wooden branches. If the dough is too sticky, add a little flour.
- Repeat the process with the remaining dough.
- Cook the bannocks over the coals turning regularly for 15 to 20 minutes until they puff up slightly and are nicely browned.
- Carefully unstick the bannock from the wooden sticks, add mustard and insert a sausage inside.
- Serve hot!