Soak the rolls and squeeze them out well. Mix with onions, minced meat, egg and spices to form a smooth meat batter. With wet hands, form thumb-thick sausages 5-6 long. Let them cool in the freezer for about 10 minutes so that they keep their shape better later when frying. Now fry the minced meat sausages in a casserole, add onion rings and fry them, as well as the cocktail sausages. Deglaze with red wine and chili sauce, braise briefly, season with salt and cayenne pepper.
Tip: Serve with freshly roasted white bread.
Note: Since I am not that enthusiastic about adding alcohol, I have replaced the red wine with broth.