Cut the beetroot into coarse cubes, cut the onion in half rings and squeeze the garlic cloves. Heat about 2 tablespoons of olive oil in a frying pan and fry the garlic, onion and beet for about 10 minutes on medium heat.
Add the ginger jam after 10 minutes and let it thicken slightly. Remove from the stove and let it cool. Mix the sour cream and horseradish in a bowl and add pepper and salt to taste. Put back in the cooling.
Heat up the Outdooroven, let it burn for about 15 minutes to get an even temperature in the oven. To find out if the temperature is high enough to use, you can use the specially developed Magnetic Thermometer.
When the oven is at temperature, you can bake the pistolets in the oven. Check regularly until they are golden brown. Let the fire slightly decrease (don’t add new logs) until the logs glow and place the bbq grill in the Outdoor oven.
Place the sausages on the grill with tongs and turn them until they are done.
Cut open the pistolets at the top, remove the sausages from the grill and place them in the pistolets. Finish with some onion-beet compote and sour cream. Optional is to garnish with some fresh cress.