Wrap the toast slices in a damp kitchen towel and leave for 1 hour so that they become soft and pliable.
Cut the crust from the bread into small pieces.
In a deep dish, whisk the yolks with a teaspoon of salt, water, pepper and cayenne pepper.
Cut the sausage into pieces the length of the toast slices. Turn each slice in the egg to the other side, then fold in around the chorizo and pin with a wooden stick.
Heat the oil in a frying pan and brown the roulades in it on all sides. Remove from the frying pan and cut into rounds 1 cm thick.
Use chorizo doux for these appetizers (salgadinhos).
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