In a small bowl dissolve the yeast and sugar in the warm milk.

In a large bowl combine the remaining ingredients ( butter, eggs, flour and salt), then add the yeast mixture and mix until you get soft dough. Transfer the dough on a lightly floured surface and knead for 5 minutes or until it is smooth and elastic. Put it back into a lightly buttered bowl, cover with cling wrap and allow to rise for 1 hour in a warm place or till the dough is doubled in size.

In the meantime, cut each sausage down the middle to make a slit. Stuff the sausages with the grated Jack cheese and keep aside.

Turn out the dough onto a lightly floured surface, deflate it and divide into 20 equal pieces.

Using a rolling pin, roll each piece into a long cylinder, about 35 cm in length or long enough to wrap a sausage about 3 times.

Wrap each stuffed sausage and place on a baking tray lined with parchment paper, keeping 2 inches/ 5 cm between the rolls. Allow to rise until doubled in size, about 20-30 min.

Preheat your oven to 350 F/ 176 C with the rack in the lower medium position.

Generously brush the sausage rolls with egg wash, sprinkle with black sesame seeds and bake for 15-20 minutes or until golden brown.

Serve with ketchup or any sauce of your choice.

Enjoy!