Mix all dough ingredients in a bowl and knead for 20–25 minutes until smooth.

Let the dough rise in a warm place (40°C) for 50 minutes for the first proofing.

Punch down the dough to release gas after the first proofing.

Divide the dough into 8 equal portions, shape into balls, and cover with plastic wrap for 10 minutes for intermediate proofing.

Blanch sausages in boiling water for 1–2 minutes to reduce saltiness and remove unwanted substances.

Roll each dough ball into a 16cm-long oval shape.

Cut 2/3 of the dough into 5 long strips and place a sausage on the uncut portion.

Roll the dough tightly around the sausage and seal the edges.

Spray the surface of the dough with water generously.

Coat the dough with breadcrumbs thoroughly.

Let the coated dough rise in a warm place (40°C) for 30 minutes for the second proofing.

Bake at 180°C for 15 minutes until golden brown. Alternatively, deep-fry if an oven is unavailable.

Cool the baked bread on a wire rack completely.