I saw someone doing similar to this recipe online sometime back and thought I must try that one day so here it is.  I wasn’t even sure what to call them.

This recipe would be suited to all outdoor cooking devices - camp oven, Weber Q, hooded barbecue or even the oven at home.

Ingredients
For the casing
500 gram mince.  I used pork and beef mince from supermarket
Salt & pepper
Garlic powder
1 egg
Cup cornflake crumbs (bread crumbs would work)
1/2 cup grated parmeson

For the stuffing
2 tablespoons oil
1 diced onion
1 grated carrot
4 chopped mushrooms
3 cloves garlic crushed
Salt & pepper
Grated mozzarella to finish

Method
Mix all of the meat casing ingredients together and set aside.

Fry the onion, carrot, mushroom garlic in the oil until soft. Season to taste.

Cut squares of baking paper larger than what you expect the sausage to be.  Spread some meat mixture over the paper and top with some of the stuffing.  Roll the meat and paper into a tight sausage and twist the ends to seal.  Try and keep them even size however I failed with that. 

Place in a tray or direct on the base of the camp oven and bake over a medium heat (around 185 degrees) for 35 minutes.

Remove from the heat and gently unwrap to sit back in the dish.  Sprinkle with some mozzarella and return to the heat for another 15 minutes.