I would classify these as the sweetest of the bunch, even though they only had 4 grams of sugar in each one-- a true feat of baking innovation. These rolls offered that signature brioche flavor ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

(Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.