1 Soak the bread in plenty of water, then squeeze out well.
2 Add to the mince, sausagemeat, salt, pressed garlic, shallots, paprika, parsley and egg yolk and mix well to combine.
3 Form into rolls about the size of your thumb. Insert a wooden skewer into each roll, brush with oil and cook slowly on all sides on a hot barbecue until golden brown.
4 Serve on beetroot leaves.