Remove the skin from the sausage and cut it into tiny squares with a sharp knife so that it looks like a meat tartar. Dice the gherkins and spring onions finely.
Beat the olive oil with the Worcestershire sauce, mustard, Tabasco® to taste and a pinch of salt and pepper.
Mix the fuet tartar with the gherkin and spring onion mince. Add the capers and dress with the prepared sauce.
Open the mini-Rock&Rolls and lightly brown them on both sides on a hot griddle. Spread the tartar inside the rolls and decorate with chopped chives and sprouts.