After 1 hour in the oven, take the mixing bowl out of the oven. The dough should have risen.
Place the dough onto your table. Use your hands and tear off small pieces of the dough. Roll each piece into a ball. Each ball should be roughly 70 grams - use your scale. It should produce around 8 balls.
After you make all 8, cover them with saran wrap or a kitchen towel. Let them rest for another 15 minutes.
In the meanwhile, place mayonnaise and ketchup into Ziploc bags. Snip-off a tiny hole at the end - to create two piping bags.
After 15 minutes, take each dough ball and flatten it out with a roller. Place a sausage in the middle. Pinch the dough around the sausage. Then roll them on the table or between your hands.
Next, use a pair of scissors and cut the sausage - you want to cut all the way through the sausage but not through the dough. Then move each sausage pieces left and right to form a flat surface (reference video). Go slow on the first one - it gets easier as you do more!
Place all the finished pieces onto a baking tray and place into the oven. Boil a pot of water again and place into the bottom rack of the oven. We will do the second (and final) proofing. Set a timer for 40 minutes!
After 40 minutes, take it out of the oven. Now, place a few scoops of the onion topping over the bread - right down the middle. Don't cover the sausages. Next, place a few handful of cheese over the top. Then place a few zig-zags of ketchup and mayonnaise over the top. Finish with a few shakes of dried parsley.
Pre-heat your oven to 150C (300F). Once its hot, place the pieces in. Note: I think it's better to bake on a wire rack (rather than baking tray). Bake for 15-20 minutes! Remember to keep an eye on it, and cook loss or longer depending on the color.
Let it cool down and enjoy! Bon Appetit!