Wilhelm Grillibalkan, the skinless balkan sausage, is equally well-suited for cooking and grilling. This Wilhelm treat made of Finnish beef and pork for class A meat eaters can be rolled into puff-pastry dough for a lovely pie, prepared as follows: With a rolling pin, roll the dough sheets to make them a little thinner. With a knife, make small cuts in the middle of the dough, stopping short of the edges. Place a thin bar of Emmental cheese, a Wilhelm Grillibalkan sausage and tomato purée in the middle of the dough. Roll the dough to cover the fillings, turn the seam side down and glaze with egg. Bake in the oven at 200°C for about 20 minutes.